2009 Sonoma Valley Cabernet Sauvignon
California: Sonoma Valley
It’s not often we use words like sexy and seductive to describe wines, but when it comes to Deerfield, anything less just feels a bit wanting. Today’s 2009 Sonoma Valley Cabernet Sauvignon is a gorgeous wine, and one we couldn’t wait to bring to you.
Agent Red scored an exclusive offering of today’s standout Sonoma Cab, so today is your chance to grab Deerfield’s newest release before anyone else. Please don’t wait! We have a feeling that there are quite a few Operatives - not to mention the Agents here at Wine Spies HQ - who are scrambling to grab every last bottle they can.
An inky, nearly perfectly opaque deep scarlet through and through, with the faintest touch of lightness at the edge.
A lovely nose on this wine, with blackberry, red and black currants, and black cherry joining hints of espresso bean, deep dark chocolate, dried herbs, black peppercorn, and dried fallen leaves.
Luxurious full flavors that are everything you hope for in a Cabernet. Deep dark fruit notes of sweet black cherry and blackberry compote mingle with dried rose petal, dusty dark chocolate, black licorice, espresso bean, and a touch of saddle leather.
A gorgeous and seductive wine that simply begs to be sipped. The wine is incredibly soft on entry, with juicy fruit flavors that slowly fade to a slightly drying hint of earth at the very end.
We recommend a roasted duck breast, drizzled with a plum reduction. But, truthfully, this wine is delicious enough to pair with any number of meals.
What the Winery Says
The color is deep, dark and brilliant. The nose is true to Cabernet with a bit of leather, and very little earth. The taste is bold, with long linear strokes from front to back. The tannin is definitely Cabernet typical but without being obtrusive or dominant. All the elements are harmonious and integrated. You have to look for the oak; it is so much a part of the whole experience. The wine is dry yet gentle for a Cab. It has great balance across the pallet, every corner sensitized, no wholes or blanks. The berry flavors are in the center of the palate and lead to a long finish.
Each lot was fermented and aged separately. After triple sorting the handpicked grapes, a fermentation protocol, from yeast selection, to temperature control, feeding, oxygenation, and maceration times was implemented for each lot. We age many of our red wines longer in the barrel than any other American winery. Long barrel aging not only softens tannins and integrates flavors into a balanced harmony, it also concentrates the wine, by about 6% per year by evaporation through the barrel. This allowed the 09 reds to achieve richness and depth that shorter barrel aged wines can never attain. The results are worth the effort, the expense and the wait.
- Robert Rex
- Sonoma Valley, Sonoma County
- Fruit Variety
- 75% Cabernet Sauvignon, 9% Cabernet Franc, 7% Merlot, 6% Malbec, 3% Petit Verdot
- 100% Certified Organic
About the Winery
Deerfield Ranch Winery, in Kenwood, the heart of Sonoma Valley, is an award winning, certified organic producer, crafting 15,000 cases annually. Winemaker Robert Rex, associate winemaker, Cecilia Valdivia and their team, make small lots of handcrafted wine from more than 26 carefully selected vineyards in Sonoma County.
Specializing in blended wines, Deerfield is at the forefront of this modern, yet traditionally based style and on the cutting edge of California winemaking techniques.
Deerfield wines are renowned for their brilliant colors, rich and wonderfully complex flavors and a long finish. They tend to be fruit forward, with gentle tannins and low acid. The wines are crafted to appeal to the new, younger wine drinker while exhibiting complexity and depth that a studied connoisseur will recognize and enjoy.
Winemaker Robert Rex
Robert Rex is a “Renaissance man” possessing a great palate and an exceptional talent for winemaking. He is a chemist, graphic designer, woodworker, and an accomplished gourmet cook.
Robert’s winemaking style has its roots in the great French wines of Bordeaux and Burgundy. He believes that the blending of attributes creates the best wines. Grapes from complementary soil types and microclimates are often married to maximize varietal characteristics and complexity.
Blends can be of different varietals, grapes from varied appellations, distinct sections of one vineyard or from wines made from the same source but by varied techniques. Robert says that wine making is more like cooking than chemistry – and he makes wine like great chefs create great cuisine.
With the harvest of 2015, Robert celebrates 43 consecutive years of winemaking. Robert is consulting winemaker for several small wineries that make their wine at Deerfield. He teaches hands-on winemaking there too, several of his students have started their own wineries and attained their own renown.
At Deerfield Ranch Winery, we triple hand-sort all of our grapes to remove anything you wouldn’t feed to a baby. This reduces the toxins and bacteria. We keep a clean fermentation environment, and monitor the yeast for stress. As the yeast multiply rapidly we regularly feed them organic yeast food and supply them with oxygen to keep them growing happily.
Histamines are produced during the fermentation process by an interaction of the yeast and bacteria. By reducing bacteria in the fermenter Deerfield reduces the source of unwanted histamine production. The result is a cleaner wine, low in histamines and sulfites.
The FDA determined that about one percent of the population is allergic to sulfites and so required the “Contains Sulfites” label on wine. We make wine with very low levels of sulfite because elevated levels of sulfite may cause an allergic reaction.
Those who get headaches and have reactions to most wines can usually drink Deerfield wine.