Peter Brehm and Olin Shultz (MoreFlavor!) visit the Nun's Canyon Cabernet Sauvignon vineyardon the Mayacamas Mountain in Sonoma County CA.
Peter visits the Nun's Canyon Cabernet Sauvignon on the Mayacamas Mountain in Sonoma County, CA
Peter examines the volcanic soil at our Nun's Canyon Peak Caberent vineyard on Mayacamas Mountain in Sonoma County CA.
Peter continues his visit of the Nun's Canyon Peak Caberent vineyard on Mayacamas Mountain in Sonoma County CA
Peter continues his visit of the Nun's Canyon Peak Caberent vineyard on Mayacamas Mountain in Sonoma County CA
Peter continues his visit of the Nun's Canyon Peak Caberent vineyard on Mayacamas Mountain in Sonoma County CA
Peter Brehm visits the State Lane Cabernet Sauvignon Vineyard in Napa County (Yountville, CA)
Cabernet Sauvignon is a relatively easy wine to make. It is very forgiving to oxidation. The berries are formed on the stem quite loosely. The berries are one of the smallest among grapes. Smaller grapes means more skin area. The principle coloring and flavor components of all grapes are in the skin. Cabernet Sauvignon ripens late with a high percentage of stems. It is a wine made with the future in mind. Most of Brehm Vineyards' Cabernet offerings will be best enjoyed after 5 years, and most are memorable after 15 to 20 years of cellaring. Oak aging can have a positive influence on Cabernet Sauvignon winemaking. As with other varietals with small berries, a frozen pail of Cabernet Sauvignon will yield between 2-1/2 to 3 gallons of finished wine after pressing.
Cabernet is the grape that made Napa Valley and it ignited the spirit for wine in America. The 2007 vintage reflects a very rare condition for Cabernet Sauvignon. The finest vineyards are experiencing increased demand and are asking higher prices. Top quality vineyards in the very best regions of Napa and Sonoma are able to sell their grapes with little or no increase in price. All the rest of California's Cabernet Sauvignon, even from Napa, is looking for a home. Most of these unsold vineyards are not being maintained, and/or are producing more grapes than quality would require.
Brehm Vineyards has taken this situation to heart and has attempted to respond positively to our winemaking clients. Winemakers who demand the best grapes possible may choose from the exotic, highly regarded Caldwell Vineyard and/or our upgraded Rutherford Vineyard (last year before certification to organic) in Napa Valley. The State Lane Vineyard in the Yountville district of Napa Valley and the Old Hill Vineyard (certified organic) in Glen Ellen offer proven, fine Cabernet Sauvignon grapes with negligible increase in price. This year we have expanded our selection to include a dramatically undervalued vineyard in a warm pocket of the Russian River Valley. We have tasted the wine. Peter has gotten the viticulturist to drop off ALL the fruit on the kicker canes. Wineries are purchasing neighboring rows for much more than BV's fresh prices to home winemakers. We cannot reveal the vineyard's name, but we will put our strong recommendations on this fruit. This is your chance to take advantage of a fleeting market condition.
Availability
Cabernet SauvignonGrape Future offerings will be available as fresh whole berries or crushed must at harvest (pick up in Petaluma CA) or as frozen 5 gallon pails after harvest. Frozen pails / drums will be available until they are sold out.
Napa Valley Cabernet Sauvignon: The Napa Valley has a very wide range of climates and soils, as well as growers. BV's three Napa vineyards are all planted and maintained by some of the best viticulturists in the Valley. They are located in three distinct climates and will provide a varied rendition of world class Cabernet.
The Caldwell family has farmed the southwestern lip of Napa Valley for two generations. On a thin soiled, volcanic rim looking north into the Valley the Caldwell Vineyard represents the coolest of our Napa Cabs. The vineyard is farmed with extreme care. These grapes are usually harvested with high sugars and long hang time (27°-29° brix) and high pHs. These grapes have a loyal following. They are 'out of the ordinary' and not recommended for beginners.
There is a good stretch of flat valley floor running from San Pablo Bay up Napa Valley. At the town and viticultural district of Yountville there are hills that spring up in the center of Napa Valley. East of Yountville is Domaine Chandon and the Petrus off spring, Dominus (on the famous Napa Nook Vineyard). West of Yountville is the Napa River and the Stag's Leap region. Our State Lane Vineyard is located on alluvial soil just east of the Napa River and west of Stag's Leap. Over the last four years this vineyard has produced excellent Cabernets. We share the vineyard with Cakebread Winery, Nickel & Nickel Winery (who does a single vineyard State Lane) and Laird Family Winery. Grapes are harvested at slightly elevated sugars (25° - 27° brix) with adequate acid and pH.
The Rutherford district of Napa Valley is one of wine world's most famous viticultural districts. Over more than ten years we have provided grapes from an old vineyard in Rutherford. That vineyard was declining in quality while our customers have been demanding finer quality. We have taken this vintage to upgrade our Rutherford Cabernet to the next level. This mature Cabernet Sauvignon vineyard is located off White Hall Lane, near the valley's western hills. It is the home ranch of the viticulturist for Flora Springs winery. These are well-established vines, are quite consistent through out the vineyard. Expect exceptional Cabernet character with classic sugars (23°- 25° brix) and balance. This vineyard is in its last year of certification to be organic.
Sonoma County Cabernet Sauvignon:
The Old Hill Cabernet Sauvignon reminds me of some of the best Cabs I ever made. Located in Glen Ellen, just north of the Carneros region, it is has a mild climate cooler than Yountville and warmer than Caldwell. It is the oldest Cabernet Sauvignon we offer. It is the Cabernet portion of the 'Old Hill Vineyards' long famous for its Zinfandel and old vine reds. Will Buckland is one of the owners, and with you, a winemaker of an Old Hill Cabernet. Phil Coturri is the viticulturist who nourishes the most flavors from these organically grown grapes. Great vines, great location, great people produce abnormally good grapes with normal sugars (23° - 25° brix) and acid. This is a great opportunity to experience grapes and wine as it was best produced in the '70's. Will will be putting his info on his Old Hill Cab up on his web site, http://www.buckzin.com
Over Sonoma Mountain and up the ridge north of Santa Rosa, away from the influence of San Pablo Bay and the Petaluma Gap, is Russian River country. While the Russian River Valley does lay on a light coat of fog, this highly vineyard receives enough warming sun from the East and South to ripen Cabernet Sauvignon. This is the fifth crop from the Russian River Cabernet Sauvignon. The vines are mature with balanced crop and good foliage. The soil is rocky shale. The grapes produce full-bodied, bright fruit, classic Cabernet Sauvignon without any vegetal character. It is sad that this fruit is being sold so cheap, though we are fortunate that the owner is able to maintain good viticultural practices. Enjoy this unique opportunity to experience first class Cabernet Sauvignon at a rock bottom price.
Harvested 10/25 with some raisining. Mature skins & flavor nourished by rain brings less than normal sugars that will vary from pail to pail. Check BV web to lower sugar. Add 15 grams tartaric acid and one (1) gram potassium metabisulphite per 5 gal of must. Use D254, Bordeaux Red, DV10 or Pasteur Red yeast with large starter adjusted for temperature. Ferment to 85 degrees F in cap. Add yeast food once fermentation starts. Would not recommend extended cap soak. Complete Malolactic Fermentation, obtain ACCURATE pH and do enzymatic test for ML completion. Add appropriate SO2 based on pH after ML. Check/taste for acid addition. Air dried oak. Egg white fine.
Harvested on 10/23/06, clean condition, some raisening. Very little juice. John Caldwell says ,‘They are ready.’ - I hope so. Sugar may increase with soaking. This is for the big wine folks or add acidulated water. Add 22 grams of tartaric acid to the 5 gallons of must. Add yeast food once ferment starts. May use D254, Bordeaux Red, DV10 or Pasteur Red yeast. Ferment to 85°F in cap. Extended cap soak o. k., punch down often. Complete malolactic fermentation, obtain ACCURATE pH & do enzymatic test for ML completion. Add appropriate SO2 based on pH after ML. Check/taste acid for addition. French oak or American air dried cubes or barrels desirable. Fine with egg whites if too tannic. If lowering sugar, draw off free run juice as a light red = to amount of water to add.
Availability - Sold Out
Caldwell Vineyard Cabernet Sauvignon
Region: Napa County CA
Age: Planted 1982.
Irrigation: Drip irrigated
Trellis: Vertical trellis, spur pruned
Vine Clone: Older vines are Clone 7. Newer vines are Clone 337. We get a combination of the two.
30” - 50” of rocky soil over cracked basalt, north / north west slope elevated off valley floor
Photo: Old Hill Vineyard's 36 year old Cabernet Sauvignon vines. (Click to enlarge.)
2008 Old Hill Cabernet Sauvignon
Old Hill Vineyard, Glen Ellen, Sonoma County, CA
Brix: 24.0
pH: 3.67
TA: 0.64 g/100ml
Grape Code: 08OHCS / Freezer Code: 706
Harvested 9/11/08
Availability - Frozen 5 gallon pails in Richmond CA
2007 Old Hill Cabernet Sauvignon
Old Hill Vineyard, Glen Ellen, Sonoma County, CA
Brix: 24.6
pH: 3.43
TA: 0.70 g/100ml
Grape Code: 07OHCS / Freezer Code: 504
Harvested 10/07 in perfect condition. Brix,etc will very- check your grapes after thourough stirring. Very rich and elegant as expressed juice. Above 25.2°brix add acidulated water. Grape must REQUIRES 2 additions of yeast food: 1) once fermentation starts, 2) at 12° brix. Use D254, DV10, Bordeaux or Pasteur Red yeast. Ferment up to 85° in cap, punch down often, long skin contact is O.K. Do malolactic fermentation. Obtain an accurate pH of wine, get an enzymatic test for malic acid to verify Malolactic completion. Add SO2 after ML based on pH (estimate about 70ppm). Egg white fine if tannic. Use French oak cubes or barrel. Blend with 20-35% Merlot &or Malbec.
Availability - Sold Out
2006 Old Hill Cabernet Sauvignon
Old Hill Vineyard, Glen Ellen, Sonoma County, CA
Brix: 24.1
pH: 3.53
TA: 0.56 g/100ml
Grape Code: 06OHCS / Freezer Code: 304
Harvested 10/17/06. small berries, berries have integrity, no rot. Stir well, critical to mix and check brix and pH - it will vary!! Above 25.2°brix add acidulated water. Recommend addtion of 20 grams (3/4 oz.) tartaric acid per 5 gallon pail. Grape must REQUIRES 2 additions of yeast food: 1) once fermentation starts, 2) at 12° brix. Use D254, DV10, Bordeaux or Pasteur Red yeast. Ferment up to 85° in cap, punch down often, long skin contact is O.K. Do malolactic fermentation. Obtain an accurate pH of wine, get an enzymatic test for malic acid to verify Malolactic completion. Add SO2 after ML based on pH (estimate about 70ppm). Egg white fine if tannic. Try French oak cubes or barrel. Blend with 35% Carneros or Suscole Merlot. Less of Cabernet Franc, Malbec and Syrah. Don’t hide the old vine’s rich character.
Availability - Sold Out
Old Hill Vineyard Cabernet Sauvignon
Region: Glenn Ellen, Sonoma CA
Age: Planted 1970.
Irrigation: Mostly dry farmed with drip available for occasional, critical watering
Trellis: California sprawl with some vertical support. Farmed organically - not certified, professionally managed by one of the best organic farmers in Sonoma
Late Harvest
Small berries and intense wine. Target 24°-25° brix.
Less than 3 tons / acre, a partial throw back to the old Cabernets of the 1970's, remember Paris
A rare, unique vineyard, steeped in history bordering on ultra premium vineyard & grapes. Used in past by R.B.Cohen, contiguous neighbor to the south
Harvested 10/22/07 clean, ideal conditions. Check sugar, and with acidulated water (6 grams tartaric per liter) reduce to 24.5° based on 12 liters/5 gal must. See BV’s web site for details. Add 1/2 oz. tartaric acid per 5 gal of must. Add yeast food once ferment starts. May use D254, Bordeaux Red, DV10 or Pasteur Red yeast. Ferment to 85°F in cap. Extended cap soak o. k., punch down often. Complete malolactic fermentation, obtain ACCURATE pH & do enzymatic test for ML completion. Add appropriate SO2 based on pH after ML. Check/taste acid for addition. French oak or American air dried cubes or barrels desirable. Fine with egg whites if too tannic. Recommend 20% Merlot & Cab. Franc blend.
YAN: 128 ppm (LOW) - Use yeast nutrient.
Availability - Sold Out
2006 State Lane Cabernet Sauvignon
State Lane, Yountville, Napa County, CA
Brix: 24.9
pH: 3.63
TA: 0.57 g/100ml
Grape Code: 06SLCS / Freezer Code: 306
Harvested 10/22/06 clean, ideal conditions. Check sugar, and with acidulated water (6 grams tartaric per liter) reduce to 24.5° based on 12 liters/5 gal must. See BV’s web site for details. Add 1/2 oz. tartaric acid per 5 gal of must. Add yeast food once ferment starts. May use D254, Bordeaux Red, DV10 or Pasteur Red yeast. Ferment to 85°F in cap. Extended cap soak o. k., punch down often. Complete malolactic fermentation, obtain ACCURATE pH & do enzymatic test for ML completion. Add appropriate SO2 based on pH after ML. Check/taste acid for addition. French oak or American air dried cubes or barrels desirable. Fine with egg whites if too tannic. Recommend 20% Merlot & Cab. Franc blend.
Availability - Sold Out
State Lane Cabernet Sauvignon
Region: Napa County CA
Age: Planted 1996
Irrigation: Drip irrigated, just east of Napa River on alluvial soil of clay and loam
Harvested 9-12-07 clean, with strong vines.
Check sugar, they will vary. Add acidulated water (6 grams tartaric per liter) to reduce to 25° based on 11 liters of
future wine. See BV’s web site for details.
Add 6 grams tartaric acid per 5 gal of must.
Add yeast food soon after ferment starts.
May use D254, Bordeaux Red, DV10 or Pasteur Red yeast.
Cold soak with 40 ppm SO2 o.k. Ferment to 85°F in cap.
Punch down 2-3x daily in beginning. Softer when grapes break down. Complete malolactic fermentation, obtain ACCURATE pH & do enzymatic test for ML completion. Add appropriate SO2 based on pH after ML; (80ppm?)
