2014 Cabernet Sauvignon
A fragrant array of dark, subtle aromas fill the nose — ripe blackberry, currant, chocolate, toasty oak and a trace of eucalyptus. The silken entry showcases the juicy core of dark cherry and cassis against a backdrop of fine herbs, Dutch cocoa, toasted vanillin oak and a hint of loamy earth and menthol. With additional bottle aging, the dance between the rich flavors and oak-tannic structure will become even smoother. We recommend decanting before enjoying.
Varietals: 100% Cabernet Sauvignon
Region: Dry Creek Valley, Sonoma County
Production: 82 cases
Ken’s Wine Guide
“This slightly opaque and dark ruby colored Cabernet Sauvignon from Estate 1856 is impressive. It opens with an attractive boysenberry and gentle black currant bouquet. On the palate, this wine is medium to full bodied, balanced, smooth and fruit forward. The flavor profile is a very tasty black currant with notes of mild boysenberry, gentle minerality and a hint of oak. The finish is dry and its moderate tannins stick around for quite some time. This Cab would pair very nicely with a veal chop. Enjoy – Ken” December 26, 2017 Rating: Very Good+
The third excellent growing season in a row began in early 2014 with moderate conditions midwinter that supported early budbreak in March. A warm, relatively dry Spring in April and May created great conditions during bloom which allowed almost all of the self-fertile blooms to become pollinated to create perfectly even clusters during set in May and early June. The consistent and not too hot conditions during Summer produced great photosysnthetic activity in the leaves and perfect growth. Veraison began in Fall with some cool, foggy nights followed by a timely spot of warmth to get all our varieties ready for harvest. Clusters at harvest were darkly colored with great favor intensity. Daily tasting evaluations of our wine in our fermentation tanks were consistently flavorful, giving an insight into the great wines that were to come!
Our winemaking protocol demands separate small carefully temperature regulated fermentations for each varietal providing optimum treatment for each of our four Cabernet clones. These wines are carefully pressed direct to barrel and are aged separately until rigorous blending trials the Spring before Summer bottling. Each individual barrel is tasted for uniqueness and provides an essential blend diversity that typifies our wines as well as an exceptional 22 month ageing period.
Food Pairing Suggestion
Enjoy with hearty fare like Cabernet-braised short ribs (opens in new window), or slow cooked lamb shanks with rosemary and garlic.
93 POINTS & GOLD MEDAL
2018 North Coast Wine Challenge
DOUBLE GOLD MEDAL
2018 San Francisco Chronicle Wine Competition