The Benziger Family, producers of Benziger Family, reserve and vineyard-designated wines, believes that the nature of great wine lies in vineyard character, winemaker artistry and family passion. At Benziger this means farming and vinifying select vineyards to mine the unique personality of each, winemaking that combines intuition and artistry with attention to detail, and a pervading family passion. Benziger`s philosophy in its range of wines is to find the best vineyards lots which represent the true spectrum of flavor that vintage has to offer. Because of this, the vineyards, and sometimes the appellation, may change from one growing season to the next. Benziger sources grapes for its Cabernet Sauvignon from the hillsides and benchlands of the Alexander, Sonoma and Dry Creek valleys. Vineyards typically include the Blue Rock, Lile, Ash Creek, Big Oak, Pigoni, Parker, Pusich and Polesky Ranches in the Alexander Valley; the Larga Vista, Lago di Meno, and Okaya Vineyards in Dry Creek; the Rancho Salina, Buena Vista, Serres, Lavigna, Horn and Sunny Slope Vineyards in Sonoma Valley; the Bells Echo and McNabb Vineyards in Mendocino; the Shell Creek and Bien Nacido vineyards in the Central Coast; and the Benziger Estate Vineyard on Sonoma Mountain. In these growing areas a combination of ancient riverbeds and multi-layered volcanic soils create an environment which forces the vines to send roots deep into the earth for water and nutrients. Coupled with a warm, dry growing season, these conditions produce grapes of very intense fruit and spiciness with excellent body. To intensify these flavors Benziger cultivates to promote moderate grape yields. On a vineyard-by-vineyard, block-by-block basis, pruning in early spring determines optimum yield for the highest quality grapes. During the growing season canopies and crop loads are adjusted to maximize the nuances in the fruit and guarantee ripeness. The objective is to grow grapes that reflect the attributes and personalities of their unique agricultural sites, a goal which requires healthy vines whose roots fully penetrate the soils in which they grow. The deeper the roots penetrate, the more the grapes will reflect the vine`s microclimate with uniqueness and complexity. In the cellar, up to thirty-six lots of grapes from any variety of vineyards are individually culled. Some are cold soaked for three days at 45º to 50ºF prior to an alcoholic fermentation carried out over seven to 20 days at 80°-90°F in open and closed top fermenters. The fermentation period is extended as long as possible to increase tannins and extract maximum depth of flavor. The wine is then aged in 85% in American and 15% French oak barrels for approximately 15 months. A preliminary blend is made in the summer following the vintage with the final blend assembled in the spring thereafter

Tasting notes

A ripe wine with powerful, mature fruit, this Cabernet shows flavors and aromas of blackberry, spice and cedar with hints of vanilla and black currant on the nose in a concentrated and rich yet supple texture.

Technical notes

GRAPE VARIETIES: 87% Cabernet Sauvignon, 7% Merlot, 5% Petit Sirah, .5% Cabernet Franc, .5% Petit Verdot ALCOHOL: 13.5% TOTAL ACIDITY: .60 pH 3.62 RESIDUAL SUGAR: .04-.06