The ripe fruit flavors and accessible, round tannins of the Cabernet Sauvignon grown on our vineyard have made this wine a favorite among our wine club members for years. Calaveras Cabs avoid the vegetative aromas and hard tannins often found in examples from the coastal valleys of Northern California. Our objective is to make a balanced wine that has a sense of place, and is eminently drinkable on release. Left on the skins for 35 days after the completion of fermentation and allowed to undergo malo-lactic in barrel, our 2007 Cab was aged in barrels (20% new) for 25 months. It has aromas of cherry and black olive with nuances of vanilla and a long, lush finish. Enjoy with short-ribs, carne asada and braised lamb-shanks. Release date May 3, 2010
Our flagship blend, the Rock is the brainchild of Dave Bauer. Winemaking is not an art, but a good case could be made that the blending of different lots of wine to create a perfect combination of flavors and aromas is an artistic achievement. Dave has certainly managed a masterpiece with the creation of our 2007 Rock. Blended from four different varieties (two from the Rhone and two from Bordeaux) and aged in new and used French and American Oak for 25 months, this wine shows off the range of flavors and textures that our estate vineyard provides us. Big and muscular and brimming with black and red fruit aromas (blueberry, cherry, blackberry) this wine has marvelous depth and showcases the ripe, mouth-filling tannins produced by our terroir. This muscular wine is a wonderful match with Stilton cheese, or a thick-cut New York steak. Release date May 3, 2010
The deep alluvial soils and abundant spring water which are present in the lower portion of our estate vineyard create an excellent environment for the growth of Sauvignon Blanc. Our aim is to balance the grassy elements often associated with this variety, with the fruity, tropical aromas found in the riper examples. We don’t use any new oak, preferring instead to let the lovely and complex pear, apple and key-lime aromas take center-stage. Natural fermentation and sur lies aging for 10 months contribute to the depth and richness of this wine. Enjoy this fresh and delicious wine with hard cheese and crackers, clam linguini and grilled trout. Only 98 cases produced. Release date May 3, 2010
Raspberry and black pepper are the hallmarks of Zinfandel, and both are found in abundance in this wine. Fermented in small open- top fermenters, and aged in 35% new oak barrels for 15 months, our 2007 Zinfandel is ready to enjoy with hearty foods such as steak, pasta and pizza. Release date May 3, 2010
15 Year Tawny Port
“This delicious and rare tawny has been in the making for 15 years, and is a special holiday treat for our best customers! It was produced from Portuguese varieties (Touriga Nacional, Tinta Cao, Tinta Ruiz and Souzao) in 1994, and since then has aged gracefully in barrel, gaining richness, depth and complexity. Evapo-transpiration and slow oxidation are the forces that create the nutty, toffee and caramel flavors and the concentrated mouth-feel. Our 15-year tawny has a beautiful mahogany color and aromas of roasted chestnuts, molasses, toffee and vanilla. The wine is a perfect after-dinner sipper; sweet enough to serve as a dessert, but not cloying. Enjoy it with dried fruit, nuts, biscotti and pecan pie, or with a fine cigar. Release date December 5, 2009. Only 72 bottles made! $75 per bottle. This wine is bottled in a gorgeous translucent 750ml decanter imported from France (hand waxed) , and will last for many months after opening; a delight for the senses, inside and out!”
net Sauvignon
