2006 Estate Cabernet Sauvignon, Hawley Vineyard
From the steep trellised rows of our upper block, you can see from one end of the valley to the other. My dad will argue that Cabernet needs a view to make the best wine. Our vines have to toil for water and nutrients in the rocky volcanic soil. Through this struggle, crop and berry size are reduced, resulting in concentrated flavor and color. It is the intensity, balance and structure that distinguishes mountain grown fruit and makes wines that develop with age. We began growing our grapes without chemical pesticides, herbicides, or fertilizers in 2002 and became certified organic in 2006. We believe that organic growing produces an truer expression of the terroir, because the vine is forced to seek out minerals and nutrients in the ground rather than feeding off exotic fertilizes. The 2006 Cabernet was barrel aged for 30 months in French Oak. We blended 12% Merlot, also from our estate, to fill out the mid-palate. This wine is a great example of the richness, intensity, and complexity of mountain grown Cabernet. Aromas and flavors of blackberry, black cherry, and plum; with notes of cedar, oak, and anis (licorice).