This wine was made with certified organically grown grapes. Our organically grown wines are audited annually and certified by the California Certified Organic Farmers (CCOF). We believe organic grape growing promotes wines that reflect the authentic flavors, aromas, and character of the vineyard.

This Organic Cabernet’s heady blackberry aroma and sweet fruit entry set a beautiful scene for this complex & well-balanced wine. Fresh dark fruit abounds, enhanced by notes of crème Fraiche, spice & coffee. The structure shows classic Sonoma Valley Terroir with fine dusty tannins and balanced acidity.

The 2017 growing season was one for the record book. During the winter and spring, we saw the most rain that we’ve had in over twenty years (75 inches), frost, hail, and strong winds. After the wet start, the vines developed a rapid growth, which we tamed by letting the grass grow in the rows to compete with the vines. During the summer there were four heat waves before the berries fully changed color and one after. To prevent burning, we did not pull leaves around the fruit like we normally do, so the clusters were shaded from the intense heat. Also, we did not pick fruit during the heat spells. This allowed the vines to recover and refresh before harvesting. Overall the wines from this vintage are fruit-forward with bright acidities.

Sourced from two-character rich Estate vineyards in Sonoma Valley, our Cabernet has a terroir that is truly unique. Located in the eastern foothills of the Mayacamas Mountains, our Sunny Slope vineyard produces thick-skinned grapes that give us the concentrated flavors, inky color, and extracted tannins. A hot spot in Sonoma Valley, the vines expend most of their energy reaching deep into the ground for water, the vigor of the vine is held in check, maintaining a desirable low yield of optimal ripe fruit. Bold fruit, spice & mineral notes in this wine are the signature of our Stone Farm vineyard. Large boulders pepper the vineyard landscape above and below ground. The vines search for water, reaching deep within the rocks, taking on minerality in the process.

Picked at the height of ripeness, the grapes were sorted using state-of -the-art optical selection. We do not add commercial yeast, instead, we let Mother Nature take its course – we feel the natural yeast lends complexity and better expresses the sense of place. We gently coax the new wine during the 16-day fermentation with careful punch downs to bring out the bold flavors without harsh tannins.