2016 Bismark Cabernet Sauvignon 750ml

Vineyard Source: Our Bismark Mountain Ranch is high above the city of Sonoma and San Pablo Bay. Here on the southwestern flanks of the Mayacamas Mountains we grow 27 acres of Cabernet Sauvignon amid outcroppings of Rhyolite. We began planting in 1991 and continue to fine tune our mix of cultivars to this day. This is steep ground; shared with Creosote bush, Grey pine, coyote and mountain lion. Topographically it is similar to the Douro. Windy, sun drenched yet moderate in temperature, Bismark grudgingly produces grapes with an intense, deeply concentrated flavor. Bismark’s unique terroir is both fierce and alluring.

Vintage 2016: Following adequate winter rains, the 2016 growing season began early again as the trend toward warmer winters continues. There was almost no frost pressure and the season progressed without significant weather worries. A single heat spike in July was short lived. This was followed by a glorious, easy ripening August and September that allowed the grapes to hang until late September into mid-October.

Winemaking: The grapes were sorted, destemmed and partially crushed to stainless steel fermentation tanks. Pressing was done “to taste”, based on daily tastings of the wines after pumpover. The newly pressed wines were racked to tank and allowed to settle before barreling. The wine was aged on lees for 22 months in 67% new French and Hungarian oak barrels coopered by Nadalie, Remond, Trust, and Treuil.

Tasting Notes: Our 2016 Bismark Cabernet Sauvignon is a shimmering purple in the glass and reveals the mountain’s terroir with notes of crushed Basalt, Bing cherry, cassis, cola spice and hint of pennyroyal . It is precociously supple by mouth for such a young wine and has the rich extended finish typical of Bismark Cabernet. (Tasted 5-3-19)

Variety: 81% Cabernet Sauvignon, 13% Malbec, 4% Petit Verdot and 2% Cabernet Franc

Vineyard Location: HANNA’s Bismark Mountain Ranch Blocks 3, 6, 26, 10

Harvest Dates: September 27 through October 11, 2016

Brix at Harvest: 29°

Alcohol: 15.4%

pH: 3.86

Titratable Acidity (TA): 0.65 g/100 mL

Residual Sugar: 0.2%

Length/Type of Aging: 22 months on lees in 60-gal oak barrels.

Oak Types: 67% New French & Hungarian, Nadalie, Remond, Trust, and Treuil

Bottling Date: August 8, 2018

Number of Cases: 537