Expressing the finest elements of the terroir of Livermore Valley, this wine is full bodied with floral scents and elegant balance. A vibrant minerality underlies ripe currant and berry fruit. The tannins are firm yet velvety, precisely what is needed to hold the flavors on the tongue for a long, elegant finish.
- Harvest Facts
- Background
- Vineyard
- Winemaking
- Accolades
Cabernet Sauvignon is a Livermore Heritage Varietal. The first recorded plantings of this grape in Livermore Valley were by Charles Wetmore, who planted cuttings from Châteaux Margaux prior to 1888. These cuttings produced scions that are now widely planted throughout California. Clones 7, 8, 11 and 30 are all Livermore clones. Livermore Valley has over 120 years of experience with growing Cabernet Sauvignon, longer than any winegrowing region in California.
Our 2009 Livermore Valley Cabernet Sauvignon is a blend of two Vineyards, each with its own expression of Livermore Valley. The Blanche’s Vineyard Cabernet, grown on the valley floor, provides wonderful fruit and floral components, as well as a distinctive minerality reminiscent of the rocky soil on which it is grown. The Galles’ Vineyard Cabernet, grown in the Altamont Foothills east of Greenville Road, provides the earthy counterbalance to this opulence, with notes of currant, tobacco and earth.
Grapes were hand harvested and hand sorted at the winery before stemming without crushing. Cold soaked for 48 hours before fermenting, the juice was pumped over four to six times per day in our specialized fermentors. Fermentation temperature was maintained at 85 degrees to optimize flavor and color extraction without sacrificing the aromatics. At the completion of fermentation, the wine was pressed into new oak barrels where it was aged for 16 months prior to blending.
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