2019 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.

Vintage 2019: Winter was mild and very wet, providing much needed ground water recharge at Bismark. Degree-days tracked a bit higher than 2018, with ideal weather and no temperature spikes until we had two hot days in mid-August and late September, which alleviated any worries about our mid-September rain. 2019 was an extremely long harvest with moderate weather continuing into early November.

Winemaking:  The grapes for the 2019 Bismark Mountain Cabernet Sauvignon were harvested from October 9 to November 4, 2019. 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 28 months in 60% new French oak barrels coopered by Remond.

Tasting Notes: A tour de force of reduced plum, cherry and currant aromas emerge from the glass along with sage, molasses and pomegranate notes. Flavors from this muscular youngster are similar with both richness and tannin amply displayed amid an exotic mix of cardamom, cracked peppercorn and violets. (Tasted 11/1/2022)

Variety

75% Cabernet Sauvignon, 24% Malbec, 0.5% Cabernet Franc, 0.5% Petit Verdot

Vineyard Location

Hanna’s Bismark Mountain Ranch Blocks 6, 26, 10, 16

Harvest Dates

October 9, to November 4, 2019

Brix at Harvest

Average: 28°

Alcohol

14.8%

pH 3.86

Titratable Acidity (TA) 0.59 g/100 mL

Residual Sugar

 0.09%

Length/Type of Aging

28 months on lees in 60-gal oak barrels. 

Oak Types

60% new French (Tronçais) barrels from Remond

Bottling Date

May 20, 2022

Number of Cases 212

Vegan