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.
| Vintage: | 2008 |
| Appellation: | Sonoma Valley |
| Harvest Date: | October 11, 2008 |
| Acid: | .53 |
| PH: | 3.51 |
| Barrel Aging: | |
| 21 Months | |
| 100% | French Oak |
| 35% | New French Oak |
| Bottling Date: | July 22, 2010 |
| Alcohol %: | 14.5 |
| Tasting Notes: | 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 entry. |
| Vineyard Notes: | 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. |
| Winemaker 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. |
| Production: | 41 barrels produced. |
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 entry.
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.
