After a three-day cold soak, the grapes were crushed and fermented at relatively warm temperatures in stainless steel tanks. After
pressing, each lot was blended or egg-white fined depending on flavor, color and tannin concentration. The wine was aged for
9 months, primarily in American oak. Small portions of Petit Verdot, Merlot, Ruby Cabernet, and Malbec were added for
balance, aromatics and flavor.
The gnarled, old vines planted back in 1961 at our estate vineyard document Sebastiani’s history as a pioneer of Cabernet Sauvignon
in Sonoma County. Since its inception in the 1980s, our Sonoma County bottling has set a benchmark for quality and character,
earning high scores and praise from the press, trade and consumers. The wine owes much of its success to superior vineyards located
in Sonoma County’s top AVAs for Cabernet Sauvignon including Sonoma Valley, Alexander Valley and Chalk Hill. 2014 was our second drought year throughout winter and spring. Therefore, we had early bud break in March and some erratic
weather during May. Crop levels were average due to shatter. Summer was consistently warm, but in our eyes not too extreme.
The warm weather lasted until early fall making for an unseasonably early harvest and presenting a more fruit forward vintage.
The grapes were harvested September 16th to October 26th at optimum ripeness. We harvested all of the grapes under clear