Bedrock Cabernet Blend

Bedrock Cabernet Sauvignon

Sonoma Valley

Grapes: Cabernet Sauvignon, Merlot, Petit Verdot

Vines planted between 1988 and 2001

Farmed by: Sunbreak Vineyard Services, Diane Kenworthy and Robert Burney

This grape has typically been more the domain of neighboring Napa Valley. Though many of my Sonoman brethren bemoan this fact I find it understandable. There are far fewer excellent Cabernet sites in Sonoma Valley—Monte Rosso vineyard, several beautiful spots on Sonoma Mountain, Kamen’s awesome vineyard on the backside of Mt. Veeder but few others.Though we purchased Bedrock for its old vine Zinfandel it turns out that the Cabernet is actually, in some ways, even more amazing. It is the best fruit from either valley going to the two wineries that buy it. That said, people do not believe that Sonoma can make pinnacle-quality Cabernet which means that wineries are less likely to vineyard designate. So, Avast! I will try to skewer expectations and bring forth a suckling Cabernet of class and grace that may, perhaps, even be liked by James Suckling.

The Cabernet, planted in 1988, produces less than two tons an acre of intensely flavored, black wine. The Merlot and Petit Verdot, which naturally crop a little higher are kept to one cluster per shoot in an attempt to intensify the flavors.The wine will be fermented in a variety of vessels using indigenous yeasts. Part of the wine will be fermented in Tonnellerie Baron fermentation barrels purchased from Hartwell Vineyards. The rest will be fermented in stainless steel tanks and receive pumpover, punchdown, and drain-and-returns, as is seen fit.

Though I am no oak maven, my time spent working at Chateau Lynch-Bages has taught me that Cabernet does have an affinity for oak. It can, when done right, highlight some of the pretty fruit and aromatics of the varietals while also providing backbone and structure to ensure good aging potential.Here, barrel type and cooperage is incredibly important. For this wine, approximately 75% of the wine will be aged in new oak, while the remainder will be aged in two years old barrels. Darnajou, the main cooper used at Petrus, will be used for the Merlot element and the Cabernet. Sylvain barrels, which tend to add aromatic lift to a wine without hard tannins, will be used for the Cabernet. Boutes, which my friend Michael Havens calls “the Catherine Deneuve” of barrels will be used to help mid-palate texture. Finally, the sole Belair barrel will also be used on the Cabernet. I was impressed by Bel Air barrels while tasting at a number of locations in Napa and Bordeaux, and frankly, they are just nice people and I would like to support them. All barrels are tight grain, from forests in the center of France—Troncois and Allier being the main sources.