2017 Sebastiani Cherryblock Cabernet Sauvignon, Sonoma Valley
93 Points - Robert Parker
Pair your 2017 Sebastiani Cherryblock, Cab Sauvignon with Award-Winning Sonoma Rib-Eye!
Executive Chef Carlo Cavallo has created a signature dish where the meat is slow roasted and smoked over wine barrel oak staves, then served with Sonoma olive pesto. These flavors complement the great complexity of the Cherryyblock.
Enjoy!
Winemaker Notes
The 2017 Cherryblock is a wine of great complexity, intricacy and sophistication. In the glass, the wine is deep purple with ruby
highlights, and offers intense, concentrated aromas of blackberry, vanilla and baking spices. Waves of rich black fruit wash over the
palate, with complex layers of cedar and tobacco. The finish is framed by full soft tannins and lingering notes of herbs and spice. This
wine is drinking well in its youth, but will improve over the next 10+ years.
Composition
100% Cabernet Sauvignon
Wine Specs
Vintage
2017
Varietal
Cabernet Sauvignon
Appellation
Sonoma Valley
Harvest Date
September 18 - October 7, 2017
Acid
6.8 g/L
pH
3.5
Aging
18 months in 67% new French Oak
Bottling Date
August 2019
Alcohol %
15.1
Robert Parker
93
Production Notes
After harvest, the grapes were crushed, de-stemmed and hand sorted using our “micro-crush” equipment to eliminate any stem
pieces ( jags) and botrytised berries. We also did a cold soak and saignée to enhance color and concentration. After pressing,
each lot was blended or egg-white fined depending on characteristics. The wine was aged for 18 months in French oak barrels,
67% of which were new.
Vineyard Notes
The 2017 growing season started off with record setting rainfalls, delaying bud break from years past. Spring and summer
experienced a mixture of foggy, warm and windy conditions. The summer months were moderately warm allowing the grapes to
mature at an ideal pace. Extreme heat spikes at the end of August to early September pushed harvest ahead of schedule. We
harvested the Cabernet Sauvignon fruit between September 18 - October 7, 2017.