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2012 Dry Creek Valley Cabernet Sauvignon
This Cabernet has been aged for 42 months in a combination of 70% new French and 30% new American oak. It is a blend of 92% Estate and Dry Creek Valley Cabernet Sauvignon, 5% Syrah, and 3% Charbono. You will note aromas of tobacco and black currant with hints of licorice, black cherry and raspberry. This wine is rich and dark. The flavors are combined with tannins that have been balance and mellowed with age. The wine is ready to drink now, or may be cellared for the next 8 to 10 years. Like all our wines, it is not filtered or fined.

Release Date – February 2016
Alcohol - 13.8%
pH - 3.65
TA - .54
RS - Dry
Production - 225 Cases

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2010 Dry Creek Valley Cabernet Sauvignon This Cabernet has been aged for 48 months in a combination of 70% new French and 30% new American oak. It is a blend of 92% Estate and Dry Creek Valley Cabernet Sauvignon, 5% Syrah, and 3% Charbono. You will note aromas of tobacco and black currant with hints of licorice, black cherry and raspberry. This wine is rich and dark. The flavors are combined with tannins that have been balance and mellowed with age. The wine is ready to drink now, or may be cellared for the next 8 to 10 years. Like all our wines, it is not filtered or fined.

Release Date - January 2015
Alcohol - 13.8%
pH - 3.70
TA - .56
RS - Dry
Production - 225 Cases

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2008 Dry Creek Valley Cabernet Sauvignon This Cabernet has been aged for 48 months in a combination of 70% new French and 30% new American oak. It is a blend of 92% Estate and Dry Creek Valley Cabernet Sauvignon, 5% Syrah, and 3% Charbono. You will note aromas of tobacco and black currant with hints of licorice, black cherry and raspberry.
Production - 300 cases.

Release Date - February 2013
Alcohol - 13.8%
pH - 3.65
TA - .57
RS - Dry

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2007 Dry Creek Valley Cabernet Sauvignon This Cabernet has been aged for 36 months in a combination of 70% new French and 30% new American oak. It is a blend of 95% Estate and Dry Creek Valley Cabernet Sauvignon, and 5% Syrah. This wine is full of the rich, dark aromas and flavors of raspberry, ripe black cherry, and currant. There are hints of licorice and coffee. Production - 400 cases.

Alcohol - 13.8%
pH - 3.62
TA - .58

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2006 Dry Creek Valley Cabernet Sauvignon Like our 2004 Cabernet, this wine is rich and dark, incorporating aromas and flavors of raspberry, ripe black cherry, and currant. There are hints of licorice and coffee. These flavors are combined with tannins that have been balanced and smoothed in both new French (70%) and American (30%) oak for 36 months. The wine is a blend of 97% Estate and Dry Creek Valley Cabernet, with 3% Syrah blended in to help achieve the desired texture and flavor. The wine is ready to drink now, or may be aged for the next 10 years. Like all our wines, it is not filtered or fined. We have also continued our practice of not using sulfur or pesticides in our vineyard.

Release Notes: 
Release Date - July 2010
Time on Oak - 36 months
Bottled - May 2010
BRIX at Harvest - 24
pH - 3.65
Alcohol – 13.8
TA - .62

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2005 Dry Creek Valley Cabernet Sauvignon continues with our tradition of producing a wine that is rich and dark, incorporating aromas and flavors of raspberry, ripe black cherry, and currant. There are hints of licorice and coffee. These flavors are combined with tannins that have been balanced and smoothed in 100% new French (70%) and American (30%) oak. The wine is a blend of 93% Estate and Dry Creek Valley Cabernet, with 7% Syrah blended in to help achieve the desired texture and flavor. The wine is ready to drink now, or may be aged for the next several years. Like all our wines, it is not filtered or fined. We have also continued our practice of not using sulfur or pesticides in our vineyard.

Release Notes: 
Release Date - October 2008
Time on Oak - 24 months
Bottled - May 2008
BRIX at Harvest - 24.5
pH - 3.60
Alcohol – 13.8
TA - .58

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2004 Dry Creek Valley Cabernet Sauvignon is rich and dark, incorporating aromas and flavors of raspberry, ripe black cherry, and currant. There are hints of licorice and coffee. These flavors are combined with tannins thathave been balanced and smoothed in both new French (70%) and American (30%) oak. The wine is a blend of 93% Estate and Dry Creek Valley Cabernet, with 7% Syrah blended in to help achieve the desired texture and flavor. All combined for a finish we are sure you will enjoy. The wine is ready to drink now, or may be aged for the next 5 to 8 years. Like all our wines, it is not filtered or fined. We have also continued our practice of not using sulfur or pesticides in our vineyard.

Release Notes:
Release Date - October 2007
Time on Oak - 26 months
Bottled - February 2007
BRIX at Harvest - 24.5
pH - 3.68
Alcohol – 13.8 TA - .60

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Our 2003 Alexander Valley Cabernet Sauvignon has been aged in both 100% new French (70%) and American Oak (30%) for 22 months. The bottling includes fruit from both our Estate Vineyards and Alexander Valley. The blend of fruit from these multiple vineyards allows us to produce a wine that has flavors of black currant, black cherries, blackberries and plums. It is a dark velvety color with subtle tastes of spice and chocolate. The combination of fruit and smooth tannins from barrel aging gives the wine a texture, complexity and long finish that we know you are going to enjoy. This wine will go great with your favorite BBQ and meat dish.

Release Notes: 
Release Date - March 2006
Time on Oak - 22 Months
Cases Produced - 225
pH - 3.64
Alcohol - 13.8
TA - .7

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Our 2003 Dry Creek Valley Cabernet Sauvignon has been aged in both 100% new French (80%) and American Oak (20%) for 22 months. The bottling includes fruit from both our Estate and selected Dry Creek Valley vineyards. The blend of fruit from these multiple vineyards allows us to produce a wine that is dark, with flavors of black currant, black cherries, blackberries and plums. There are also subtle tastes of spice and tobacco. The combination of fruit and smooth tannins from barrel aging gives the wine a texture, complexity and finish that we know you are going to enjoy. Drink now or hold for a few years. This is a great wine to have with your favorite BBQ and meat dish.

Release Notes: 
Release Date - July 2006
Time on Oak - 22 Months
pH - 3.61
Brix at Harvest - 24.5
Alcohol - 13.8
TA - .68

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Our first release - the Kachina Vineyards 2002 Cabernet Sauvignon is rich and dark incorporating aromas and flavors of raspberry, ripe black cherry, and currant. These flavors are combined with tannins that have been balanced and smoothed in both French and new American Oak....... medium plus toasted oak has helped produce a soft and supple finish that lingers in your mouth. Our 2002 is a blend of both Monterey County and Dry Creek Valley Cabernet. A touch of Merlot has been blended in to achieve the desired texture and flavor. All combined for a finish we are sure you will enjoy. This wine is ready to drink now, or aged for a few more years.

Release Notes:
Release Date - February 2005
Time on Oak - 24
Months Cases Produced - 60
pH - 3.61
Alcohol - 14.35
TA - .8

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