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violets, cassis syrup, blackberries, graphite shavings, burning ember
black cherries, espresso roast, dark chocolate, cedar spice
Hanger steak with Chinese 5 spice rub, pepper crusted tuna with gingerwasabi dipping sauce, coffee marinated short ribs with garlic mashed potatoes
Location, location, location, this is what makes the Viking Vineyard a prized site, capable of producing wines of piercing fruit concentration. Mountain grown fruit, chalk-rock soils, south facing exposure, and a marine influenced microclimate, are the elements needed to produce this monumental cabernet.
The worrisome drought and warm vintage of 2013 proved ideal for controlling crop yields and fruit ripeness. The cabernet harvest began in mid September and continued through the end of the month. Grapes were hand sorted, moved to lot specific small stainless steel vats, allowed a brief cold soak with juice pump overs continuing to yeast inoculation, and twice daily cap management pump overs and punch downs. This year’s winemaking emphasized extended post fermentation maceration, allowing the wine to remain on its skin for 30 days. Following a 24 month sojourn in mostly new French oak barrels a bold cabernet is emerging. With elements of a high toned violet nose, black currants, scorched earth, and sweet cedar, this wine is still evolving. Drink now through 2029; recommend decanting and aeration for immediate gratification.