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Five Tips for Cellaring a Cabernet Sauvignon to Perfection
Eat & Drink / Featured / What's New / January 25, 2017

A well-crafted Cabernet Sauvignon continues to develop over time. The wine’s personality evolves in a way that leads to increased aromatic complexity and texture. When stored properly, balanced Cabernet Sauvignon can be enjoyed for decades. Here […]


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Cooperage trial tastings: which wine barrel producers make the cut
Behind the Scenes / April 15, 2010

Twice a year our winemaking team spends several weeks conducting a series of blind tastings to assess the merits of each cooperage from which we source barrels. Although we only work with the finest coopers, […]


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Saying goodbye to used barrels … but not for long
Behind the Scenes / March 12, 2010

Our recent post about the new barrel inspection process discussed the pristine barrels French and American cooperages deliver to our cellar door every winter. But only one-third of our Cabernet Sauvignon is aged in new oak […]


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Recycling lees in Chardonnay winemaking
Behind the Scenes / January 13, 2010

One of the vital steps to crafting a great Chardonnay involves lees, residual yeast cells that remain in contact with the wine during fermentation and aging. The lees help give Chardonnay its round mouthfeel and mild tannins. When […]


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Tallowing oak cask doors in winemaking
Behind the Scenes / January 10, 2010

Each December before barrel aging begins, we create the barrel blend for our latest vintage of Alexander Valley Cabernet Sauvignon. We only blend two Bordeaux varieties with our Cabernet Sauvignon—Merlot and Petit Verdot—the latter of […]


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