2015 Cabernet Sauvignon, Alexander Valley, Sonoma
Black Currant, Mint, Baking Chocolate
- Fermented in open-top stainless steel tank
- Fermented warm to 90 degrees
- Punched down and pumped over 2-3 times per day
- Aged for 21 months in French oak (55% new)
George Troquato, Winemaker &
Alejandro Aldama, Cellar Master
Cabernet Sauvignon is a natural cross between Cabernet Franc and Sauvignon Blanc that occurred in Southern France in the 1800s. It also is a major variety used in red Bordeaux wines. In California, Cabernet Sauvignon is the most widely planted red wine grape. A long-season variety, Cabernet requires ample time to fully ripen, resulting in rich, age-worthy wines.
Cabernet Sauvignon thrives best in regions where the heat of the afternoon is cooled by fog in the early morning, which is the exact weather pattern that occurs in the Alexander Valley. Bock Vineyard is perched at 600 feet in elevation at the northern end of the Valley, and is planted on rocky soils. With a southern exposure, the grapes ripen fully for optimum flavor.
In early 2015, California experienced 30% more rainfall than in prior years, easing concerns over a possible fourth consecutive drought. Bud break in March was normal, but May was cold and wet, disrupting bloom and reducing crop loads up to 40% in some areas. Despite this, the vintage produced wines that are more structured, ensuring greater ageability.