| Vintage: | 2009 |
| Appellation: | Sonoma Valley |
| Harvest Date: | October 9-29, 2009 |
| Acid: | .59 |
| PH: | 3.85 |
| Barrel Aging: | |
| 21 Months | |
| 100% | French Oak |
| 35% | New French Oak |
| Bottling Date: | May 25, 2011 |
| Alcohol %: | 14.5 |
| Tasting Notes: | Th e grapes that were harvested from our Biodynamic, Sonoma Valley Vineyards produce a Cabernet that is concentrated and full fl avored. This 2009 Three Blocks has intense blackberry, black currant and plum fl avors that linger on the palate with nuances of oak and spice aromas. A medium tannic fi nish rounds out the experience and beckons another sip. Open now or cellar for roughly 4 to 8 years. It’s an excellent wine to serve with beef Stroganoff , rack of lamb, or a venison stew. |
| Vineyard Notes: | 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. 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. Th ese are among the very warmest spots in Sonoma Valley, resulting in grapes with complex and fully developed dark fruit flavors. 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. |
| Production: | 1524 cases produced. |
Th e grapes that were harvested from our Biodynamic, Sonoma Valley Vineyards produce a Cabernet that is concentrated and full fl avored. This 2009 Three Blocks has intense blackberry, black currant and plum fl avors that linger on the palate with nuances of oak and spice aromas. A medium tannic fi nish rounds out the experience and beckons another sip. Open now or cellar for roughly 4 to 8 years. It’s an excellent wine to serve with beef Stroganoff , rack of lamb, or a venison stew.
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. 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. Th ese are among the very warmest spots in Sonoma Valley, resulting in grapes with complex and fully developed dark fruit flavors. 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.
1524 cases produced.
