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The grape source is Pasternak Vineyards, located on a radical hillside site 1500 feet above the western end of Dry Creek Valley. The thin top soil is red iron rich clay, underlayed by volcanic rock. The vineyard is non-irrigated and typically yields less than two tons per acre. The cool climate and extended ripening period of this region produce grapes which have extraordinary character and depth, combined with a "fresh-fruit" vitality rarely present in California Cabernet Sauvignon.

Winemaking and Cellar Practices:

The mature fruit (22 Brix) was hand-picked, sorted and crushed. The must was fermented on the skins in wooden cuves for three weeks. The cap was punched down by hand twice each day. The wine was gently pressed, settled, and transferred to eighty percent new French oak barrels. Following completion of the malolactic fermentation, the wine was racked and returned to barrel. The wine was bottled without fining or filtration in April 1996.


Pasternak Vineyard is situated in an optimal climate which allows Cabernet Sauvignon grapes to develop full varietal character; without having to resort to excessive ripeness and unacceptable levels of potential alcohol (i.e., 13% or greater) characteristic of "mature" fruit from warmer climate regions. The bouquet is intense, complex and elegant. The flavors are richly textured, silky and "crisp". The particular vineyard characteristics are reminiscent of wild black currants, plums, smoked venison, cedar, etc.

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Last modified: October 10, 2009