Structured. Influential. Proud. We chose the best fruit from three vineyards to create Three Blocks. The individuality of each vineyard, the fingerprint of the vintage and the acumen of the winemaker are joined in each bottle. Expressing the marks of these three forces — earth, nature, and man — is fundamental to our mission, our philosophy and the wine we call Signaterra.
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||October 11, 2008
||New French Oak
||July 22, 2010
Complex, structured and well balanced, our 2008
vintage of Three Blocks has dark berry flavors
enhanced by aromas of dark chocolate, coffee,
vanilla, and pepper. Termed a “New World” Cab
for its lush, ripe characteristics- characteristics
that you just cannot find in cooler classic regions
like Bordeaux. Stimulate your senses with its
dark fruit, super subtle, soft tannins and sweet
Each of the chosen vineyards have high rock
content, which allows cab to slowly grow in soil with very
good drainage and poor fertility. Rocky soils produce
grapes with round, soft, almost sweet tannins, which are
exactly what we are after for Three Blocks. The low
fertility soils of Sonoma Valley have excellent drainage,
meaning strong roots must develop in order to find water.
Vines with deep root penetration are also best able to
capture the distinctiveness of the growing site.
Tucked in the eastern foothills of the
Mayacamas Mountains in the heart of Sonoma Valley, the
Cabernet Sauvignon selected for Three Blocks is grown in
Sunny Slope and Gordenker vineyards. Closer to Glen
Ellen, fruit from the Stone Farm vineyard is chosen as
well. Each has southwestern exposure which maximizes
daylight hours. These are among the very warmest spots in
Sonoma Valley, resulting in grapes with complex and fully
developed dark fruit flavors.
By our estimate we handle each vine at least 15
times before harvest. We see each opportunity - pruning,
thinning, green dropping under-ripe clusters - as a way
to check in with the vine and proactively anticipate its
needs. Night harvesting ensures that the fruit comes to
the Crush Pad cool, fresh and intact. In the cellar, native
yeast fermentation and French oak barrel aging add
nuance and complexity.
41 barrels produced.