| Vintage: | 2006 |
| Varietal Composition: | |
| 64% | Cabernet Sauvignon |
| 36% | Merlot |
| Appellation: | Sonoma Valley |
| Harvest Date: | September 26, 2006 |
| Acid: | .57 |
| PH: | 3.77 |
| Barrel Aging: | |
| 18 Months | |
| 100% | French Oak |
| 35% | New French Oak |
| Bottling Date: | June 24, 2008 |
| Alcohol %: | 14.5 |
| Tasting Notes: | Th e 2006 vintage is made up of 64% Cabernet Sauvignon and 36% Merlot. Rich aromas of dark chocolate and cigar give way to layered flavors of currant, plum and coffee. The wine has a firm mid-palate and round, soft tannins. Like the structure of a deep bass with the timelessness of a good melody. |
| Vineyard Notes: | Rocky soils produce grapes with round, soft, almost sweet tannins, which are exactly what we had in mind for Th ree Blocks. Th e 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. Grapes for Th ree Blocks are predominately grown using Biodynamic® methods. |
| Production 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. We harvested at night to protect the integrity of the fruit. Native yeast fermentation and French oak barrel aging added nuance and complexity. |
| Production: | 179 barrels produced. |
Th e 2006 vintage is made up of 64% Cabernet Sauvignon and 36% Merlot. Rich aromas of dark chocolate and cigar give way to layered flavors of currant, plum and coffee. The wine has a firm mid-palate and round, soft tannins. Like the structure of a deep bass with the timelessness of a good melody.
Rocky soils produce grapes with round, soft, almost sweet tannins, which are exactly what we had in mind for Th ree Blocks. Th e 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. Grapes for Th ree Blocks are predominately grown using Biodynamic® methods.
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. We harvested at night to protect the integrity of the fruit. Native yeast fermentation and French oak barrel aging added nuance and complexity.
179 barrels produced.
