2014 Sebastiani Cabernet Sauvignon, Sonoma County
Our 2014 Sonoma County Cabernet Sauvignon is dark ruby in color and swarming with aromas of black cherry, cabernet-spice, and coconut/oak shadings. This wine has medium concentration and is filled with flavors of black and dark cherry fruit and mild vanilla. There is a persistent finish with cherry and herbal notes that intrigue. This Cabernet finishes with good acidity and mild tannins. Drink now or lay down to improve over the next 5 years. - Mark R. Lyon, Winemaker
81.3% Cabernet Sauvignon, 6.8% Petit Verdot, 4.6% Merlot, 3.7% Ruby Cabernet, 3.6% Malbec
September 16th to October 26th
9 months in American, French and Hungarian Oak Barrels, 15% New
Fermented at relatively warm temperatures in stainless steel tanks.
After a three-day cold soak, the grapes were crushed and fermented at relatively warm temperatures in stainless steel tanks. After pressing, each lot was blended or egg-white fined depending on flavor, color and tannin concentration. The wine was aged for 9 months, primarily in American oak. Small portions of Petit Verdot, Merlot, Ruby Cabernet, and Malbec were added for balance, aromatics and flavor.
The gnarled, old vines planted back in 1961 at our estate vineyard document Sebastiani’s history as a pioneer of Cabernet Sauvignon in Sonoma County. Since its inception in the 1980s, our Sonoma County bottling has set a benchmark for quality and character, earning high scores and praise from the press, trade and consumers. The wine owes much of its success to superior vineyards located in Sonoma County’s top AVAs for Cabernet Sauvignon including Sonoma Valley, Alexander Valley and Chalk Hill. 2014 was our second drought year throughout winter and spring. Therefore, we had early bud break in March and some erratic weather during May. Crop levels were average due to shatter. Summer was consistently warm, but in our eyes not too extreme. The warm weather lasted until early fall making for an unseasonably early harvest and presenting a more fruit forward vintage. The grapes were harvested September 16th to October 26th at optimum ripeness. We harvested all of the grapes under clear night skies.