|Two Jakes 2012 Cabernet Sauvignon|
The 2012 was harvested in early October in warm, fair weather which achieved early full ripeness. Fermented traditionally and aged in neutral cooperage for only 14 months to refine its dense tannins and lend subtle nuances of vanilla and espresso.
|2008 Cabernet Sauvignon (PennyFarthing)|
Before it was taken from its cradle in France and raised in the New World as a muscular brute, Cabernet (in both its varietal manifestations) had aristocratic roots which obliged it to greatness by striving to inspire rather than to assault. Our winery’s notion of Cabernet Sauvignon aligns not with the fruitforward, fleshy style of Australia, but with the sinewy, deeply energetic offerings of Bordeaux.
The making of Crucible is our pride and joy, truly a labor of love. This is the Student Vineyard of Napa Valley College, where Clark taught Advanced Winemaking for many years. In 2003, Dean of Viticulture Stephen Krebs tore out most of the Chardonnay vines from which Faux Chablis was made and planted two German cold weather clones of Cabernet Sauvignon. Clones 337 and 15 possess unusual characteristics uniquely suited to this cool emerging appellation.
This is “real wine” with incredibly dense, melted tannins. Its two-ton harvest was the entire focus of our winemaking consulting team for the ’99 harvest. Picked on November 1st at the peak of phenolic ripeness, these small berries yielded very low volumes of intensely tannic juice packed with blueberry aromas.
The making of Crucible is our pride and joy, truly a labor of love. Its tiny 90 case production is the entire focus of our winemaking team during harvest. Picked at the peak of phenolic ripeness, these small berries yield tiny volumes of intensely tannic juice packed with black fruit aromas. Crucible’s profound essence of rich blueberries is a typical expression of the Coombsville district surrounding Napa town.
Rich blueberries typical to the cool regions surrounding the town of Napa are supported by massive but refined tannins which should gain depth for several decades.
This is “real wine” with incredibly dense, melted tannins. Its five-ton harvest is the entire focus of our winemaking consulting team during harvest. Picked at the peak of phenolic ripeness, these small berries yielded very low volumes of intensely tannic juice packed with blueberry aromas.
|2006 Cabernet Sauvignon|
This perfect vintage allowed us to make another “real wine” with wonderfully density and stout but refined tannins. The structure and framework is firm, while the entry and mid-palate delight with a rich, generous base wine of soft round tannins and a sweet core of cassis.
Grapes picked at the peak of phenolic ripeness showcase the celebrated Peterson vineyard worked in harmony with the tiny berries of Tulucay Vineyard, which yield very low volumes of intensely tannic juice packed with blueberry aromas.
|2012 Cabernet Sauvignon (Two Jakes)|
Our vineyard on a peninsula jutting into the southeastern corner of Clear Lake is the site of the most extensive commercial Cabernet Sauvignon clonal library in the State of California. Its persistent sunny rays at the high altitude draw from each clone its unique aromatic signature, and the cooling “lake effect” prevents them from volatilizing, preserving a distinct clonal stamp on each. Different clones will develop aromas as diverse as grenadine, cassis, raspberry, carob, Asian spice and tar, with tannins and acidity equally varied.
|2013 Cabernet Sauvignon (Lake County)|
Diamond Ridge Vineyards is located at the southeast corner of Clear Lake in Lake County. This remarkable site enjoys a cooling lake effect due to its close proximity to water. Its 2,000-foot altitude and clean, traffic-free air allow the sun bathe its fifteen clones of Cabernet Sauvignon in high UV, resulting in brilliant color, firm tannins and rich fruit aromas. Clone 10 is slow to ripen and holds surprising acidity and is characterized by back cherry, cocoa, and sweet anise aromas.