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2007 Cabernet Sauvignon
  Mendocino
  (750 ml) - Sold Out!
  (1.5 L Magnum) - Sold Out!
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We produced our first Cabernet Sauvignon in 1975 and over the years we've purchased fruit from a dozen vineyards in order to find sites that produce top-quality wines. In 1978 we purchased, for the first time, grapes from Eaglepoint Vineyard's Red Hill. We were impressed by the wine produced on this volcanic soil and we've been purchasing Red Hill fruit ever since. What impresses us now about this vineyard is the longevity of the wines it produced, which is undoubtedly a result of the high acidity from nighttime temperatures during ripening, frequently in the 40's. We are blown away when we open one of our 20 year old Cabernets and find it is still lively and delicious. Now for the bad news: in 2009 the Red Hill Cabernet vines were pulled out and the field is currently fallow.

Harvesting Cabernet at Berry Vineyard's Rattlesnake Canyon. [above] This site produced exceptionally ripe fruit in 2007 and constitutes 75% of this bottling.
Eaglepoint Vineyard's Red Hill in 2010. [below] The vines that produced this wine were removed in 2009 (save one) and the site was left fallow and has yet to be replanted. We miss harvesting fruit and making wine from this field.

Since our 2008 Cabernet was never released because the wine was smoky from the California wildfires, this is sadly the last vintage that includes this site. Fortunately, in 2004, we made our first wine from Ed Berry's Rattlesnake Canyon. This steep site might be hard to farm, but the thin soil produces some intensely flavored fruit. The combination of head trained vines, less fertile soils, good sun exposure and protection from the wind results in our first Cabernet field to ripen each vintage. Blackberry, black currants, chocolate truffle and dried herbs were some of the descriptors chosen by our tasting panel. Gold Medal winner. Best of Class.

Specifications
Harvested: Oct. 13 to 24, 2007 Sugars at harvest: 24.7° Brix
Bottled: Aug. 17, 2009 Cases produced: 1127
Alcohol: 13.8% Titratable acidity: 6.8 g/L
pH: 3.63

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