The aromas show dark blackberry fruit, dried fig, black raspberry, earthy Dry Creek terroir notes, and a touch of roasted porcini mushrooms. Your first sip starts with rich blackberry jam, dried blueberry, milk chocolate, deep toasted coconut, black walnut, and finishing with fresh cranberry, ripe boysenberry, hints of vanilla and fire toasted dill from aging in American oak barrels.
The largest block from the south end of Dry Creek was picked first approaching 25.5 brix. It gave a lot of fruit flavors and dark color to the blend. The other two vineyards were picked a few weeks later with brix of roughly 25 on both lots. We fermented these blocks in small fermenter bins doing manual punchdowns. These two small lots were laced with pure berry rich fruit and chocolate notes and finished with rich tannins. All three lots were then aged in a combination of mostly American and some French oak. After bottling this wine, the fruit is still dominant with the rich oak lingering in the background. A few more months of bottle age will allow this wine to harmonize with all these layers. This is a great glass of Dry Creek Cab showing the terrior of this region as well as the rich fruit that you expect from Sonoma Cabs. Enjoy this wine now or give it a few years of bottle age to showcase the complexity yet to come.
This fruit forward Cab would pair with rich comfort foods. Roasted short ribs topped with fried onion strings on top of mashed potatoes and jus, stuffed pork loin with caramelized onions and blue cheese served with wild rice and toasted almonds, or a fig and goat cheese pizza topped with fresh arugula and a balsamic drizzle.
100% Cabernet Sauvignon
100% Dry Creek Valley
8 33302 00205 8
91 points, The Tasting Panel, July 2014
Silver Medal, California State Fair, 2014