This wine is immediately appealing, with aromatic waves of anise, mocha and brambly summer blackberries. The palate explodes with layered and elegant fruit, backed by structured, gripping tannins. Hints of cedar and cinnamon highlight the dark fruits, adding sophistication and a long, satisfying finish.
Vineyard Notes
The 2021 Estate Cabernet is curated from fruit from several of our unique vineyard sites. These vineyards, scattered across our vibrant estate, are specially selected for the grapes they produce.
• Monte Sereno: At 2100ft, the south-facing slopes with broken Franciscan shale stress the vines, resulting in a wine with bold, concentrated fruit flavors.
• Rattlesnake Ridge: At 2250ft, this vineyard’s steep slopes and eroded soils contribute to a wine that is intensely focused, with varietal characteristics shining through.
• Block 14: This vineyard is situated on a bench between 1800ft and 2000ft, where high phenolics produce impressive, extracted grapes, perfect for Bordeaux varietals.
• Volcano Ridge: Steep inclines and vivid red volcanic soils show in the wine’s layered complexity, robust structure, and intense concentration of fruit.
• High Serenity Ranch: This vineyard’s cool sites and significant diurnal temperature swings enhance flavor development while maintaining crisp acidity in the fruit.
• Ridgeline: Our newest addition, and flagship vineyard, uses precision farming practices to cultivate premium grapes with elegance and refined expression.
This remarkable variety of microclimate and terroir produces a wine that is not just a beverage, but a journey through Brassfield itself. Pour a glass and taste the unity of our land; wines that resonate with the unique beauty of High Valley.
Production Notes
Suggested Release Date 06/30/2023
Winemaker Notes
Our winemaking philosophy emphasizes quality and the use of traditional handcrafted techniques, which create wines that have both power and finesse. Our Cabernet Sauvignon was harvested at the peak of ripeness in the early morning to retain freshness and acidity. We kept our fermentations healthy with twice daily pump overs in stainless steel tanks. After sending wines to French and Hungarian Oak barrels, we allowed our wines to undergo malolactic fermentation in our extensive wine caves. This wine aged with French and Hungarian oak for 18 months and was lightly fined and filtered before bottling.