Region
United StatesCalifornia
Varietal
Merlot, Cabernet Franc, Cabernet Sauvignon
Farming
No/Low till, regenerative viticulture
Vinification
Barrel Aged, Hand harvested, Indigenous yeast fermented, Organically Grown Grapes, Unfined & Unfiltered
Soil Type
Granite/Clay, River rock, Sandy loam
This is Laura’s “steakhouse” wine that’s inspired by right-bank Bordeaux. She ages this wine in older French oak barrels from Larkmead to give a completeness to the wine.
The Merlot & Cabernet Franc are grown on decomposed granite soils in the Sierra Foothills, which lends minerality to the blend. There’s a sanguinity from the Clarksburg riverside soils for the blend’s Cabernet Sauvignon that balances with Merlot’s innate fruit forward cherry and spice. The texture and weight have a mid-palate silkiness that makes you want more, but not in a glou glou way.
Fermented in 1.5 ton vats, with very gentle punchdowns, and aged in neutral barrels for twelve months.
