The second consecutive season of rainfall totals over 15 inches kept soil temperatures warm and moist. This normally boosts springtime growth, but cold May temperatures delayed vine vigor. Heat patterns in June accelerated shoot growth which allowed the vines to catch up to seasonal norms. As a mild summer pattern followed, fruit maturation was gradual with no detrimental weather events. The Cabernet Sauvignon fruit flavored up beautifully and developed intense varietal character.

We picked the 2006 Cabernet Sauvignon in the first week of November. The fruit had enjoyed a long growing season and had ripened to 26 brix. We held the must at 55 degrees for 48 hours to enhance the extraction during the fermentation. We inoculated with a yeast strain that ferments slowly and we reached a peak temperature of 87 degrees during the 10 day fermentation. After pressing the wine was aged in French oak for 13 months.

The 2006 Cabernet Sauvignon is a beautiful expression of our southern Monterey county vineyard. The aromatics are fresh and resemble a medley of black cherry and boysenberry. On the palate spice tones of leaf tobacco and ripe plum carry the mouth feel. On the finish a freshness of varietal Cabernet fruit shows off a sublime toastiness. This is a vintage for true Cabernet Sauvignon fans. This wine can be enjoyed with a thick grilled steak. Salud.