Selected from our two organically farmed estate vineyards: Stone Edge Farm, located in the stone-filled, ancient riverbed of Carriger Creek on the west side of Sonoma, and Mount Pisgah Vineyard, situated 1300 feet above the valley floor in the rugged Mayacamas Mountains that define the eastern side of the valley.
A winter of low rainfall and a dry spring set the stage for the 2008 growing season. Our still dormant vines avoided the troublesome spring frosts, and as the moderate growing season progressed, the low moisture level in the soil limited berry growth resulting in small, intense grapes. After an early September heat spell, ripening proceeded at a measured pace, reaching full maturity by mid-October.
The 2008 Stone Edge Farm Estate Cabernet Sauvignon is an opulent, intensively flavored wine, with brooding red color and a long, bold mouthfeel. Aromas are complex, with cassis, black pepper, and savory spices in the forefront.
Blend: 94% Cabernet Sauvignon Stone Edge Vineyard, 6% Merlot
Vineyard Source (certified organic):
Stone Edge Vineyard
Mount Pisgah Vineyard
Harvest: October 10–24
Average Crop Level: 1.7–2.5 tons per acre
Cooperage: 24 months in tight-grained, all new 225-liter French oak barrels
Filtration/Fining: Unfined, light filtration at bottling
Chemistry: TA = 6.4 g/l, pH = 3.78, Alcohol = 14.4%
Cases Produced: 273
Aging Potential (recommended): Enjoyable at 4–6 years from harvest; optimal balance of fruit and complexity at 12–15 years
Fermentation: Grapes were hand-harvested and the clusters sorted before entering the Delta destemmer. Destemmed berries were again sorted on a vibrating table, before dropping past an air jet to blow away unwanted material. The lightly crushed berries were cold soaked for two to three days, and the fermentations carried out with Bordeaux yeast. Typical fermenters were less than one ton, and were punched down by hand. Pressing was done in a gentle Carlsen basket press.