2015 Sebastiani Gravel Bed Cabernet Sauvignon, Alexander Valley
92 Points - Wine Advocate
Our 2015 Gravel Bed Cabernet Sauvignon integrates impeccable structure and balanced avors. Dark crimson in color, the aroma is dominated by fragrant notes of cherry liquor, tobacco leaf and a wet stone minerality. e entry is smooth yet powerful, with fruit forward blackberry avors that unfold into black cherry, mocha, toasted oak and clove. Its gravely terroir shines bright on the finish, with a distinct minerality wrapped up by a nice acidity and refined tannins. Enjoy after 1 hour of decanting, or cellar for years to come. - David Nakaji, Winemaker
92% Cabernet Sauvignon, 5% Merlot, 3% Malbec
September 14th to October 18th, 2015 at optimum ripeness
18 months in French oak, 90% new
After harvest, we cold soaked a number of the lots to maximize color and avor extraction. All of the grapes were fermented warm and the light press portion was also incorporated and added more tannin and richness. The wine was aged in French oak barrels with 90% New Saury and Treuil and the remainder in one-year-old French oak barrels. After 18 months of aging, it was then bottled in July 2017.
Sebastiani made its first Alexander Valley Cabernet in 1999. It was the first Sebastiani wine to be on the cover of Wine Spectator and has been a real hit since. This wine is a terroir driven Cabernet from gravelly, alluvial soils; very much like the gravel beds found from Pauillac in Bordeaux. Hence, the best Cabernet (Block #16) came from the Lyon Vineyard, with lots of gravel, grown on a Bordeaux Clone (#337). Our goal with this wine is to showcase not only the best, but our most terroir driven Cabernet. 2015 was a fantastic vintage producing high quality fruit. It began with an earlier than average bud break and an intense, compacted harvest beginning earlier than average as well. The high temperatures in August and early September accelerated maturity and picking times. The grapes were harvested under clear night skies from September 14th to October 18th, 2015 at optimum ripeness.