The story of the Cabernet Sauvignon, produced by Evan Roscoe from Beneath the Vines Imaging: https://www.youtube.com/watch?v=9WCb3l4Ahf0

COMPOSITION: 100% Estate Grown Cabernet Sauvignon. Napa Valley AVA, organically farmed vineyard (non-certified).
ALCOHOL: 14.8%
AGING: 22 months in French Oak; a blend of heavy toast, medium toast and neutral oak barrels.
PRODUCTION: 9 Barrels

WINEMAKER NOTES: This wine opens with beautiful aromas of black cherry, blueberry, and blackberry. On the palate, a robust interplay of rich, dark fruits—prominent flavors of blueberries, black cherry, and huckleberry, accompanied by subtle undertones of graphite and potpourri. This wine boasts a long finish characterized by well-defined tannins and strong acidity and expresses flavors of blueberry, blackcurrant, and a touch of vanilla. Notably vibrant in its youth, this Cabernet Sauvignon holds the promise of developing a velvety quality on the palate as it matures over time. Enjoy now, or cellar for decades to come.  

VINTAGE NOTES: The 2021 growing season was dry and marked by hot, arid conditions. Coming off of a rainy December 2020, growers were hopeful the rains would continue through the first quarter of 2021, but we'd soon learn there was no more rain coming; 2021 was California’s second driest year based on statewide precipitation, according to studies by the California Department of Water Resources (1924 was California’s driest year for that metric). Budbreak began in mid-March, and with it came unseasonably warm spring temperatures. Summer came on gradually, and temperatures remained steady and warm through June. July and August were cooler than usual, and moderate fall temperatures followed. The moderate fall temperatures allowed the fruit mature slowly, accumulating flavor complexity with gradual increases in sugar levels. Harvest came in mid-September. Yields were low and berries were small, an expression of the dry year.

PRODUCTION NOTES: The fruit was hand-picked on September 29, 2021. Grapes were delivered to winery, destemmed, and pumped into stainless-steel tanks to cold-soak for 24 hours in order to extract colors and flavors before beginning a 14-day fermentation on skin and seeds. During fermentation temperatures and sugars are checked 2 times a day, with pumpovers performed daily. Wine is fermented dry to -1.0 or lower. Next, the wine is moved to the press to separate off skins and seeds. After the press, the wine is inoculated again with malolactic fermentation and once complete, the juice is pumped into French Oak barrels to begin extended aging. Over a 22-month aging period, wine is racked off the lees three times before being bottled. 

FOOD PAIRINGS: Cabernet Sauvignon food pairing is best with nearly all red meat, including prime rib, New York strip, filet mignon, short ribs, a burger, or a hearty beef stew. For a vegetarian option, try with Mushroom Stroganoff. The wine is a superb match for herb-infused dishes or those seasoned with rosemary and thyme. For cheeses, look for hard, aged cheese with rich nutty flavors like an aged guyere or ghoda, and a Mimolette.

Retail Price: $95.00
Case Price (12 bottles): $1,140.00

Club Member Price: $80.75
Club Member Case Price (12 bottles): $969.00

Join the Elkhorn Peak Wine Club and enjoy savings on Elkhorn Peak purchases! Sign up here.