Enfield Wine Co., 2017 Cabernet Sauvignon, Waterhorse Ridge
Co-fermented Field Blend ~ 80% Cabernet Sauvignon, 10% Merlot, 7.5% Cabernet Franc & 2.5% Petit Verdot
Vineyard: Waterhorse Ridge is planted on a rocky ridge just 5 miles away from the Pacific Ocean. The coastal air makes this one of the coolest climate Cabernet sites in all of California, but the rocky soils and exposure to full
afternoon sun combine to fully ripen the fruit. The 2 acre vineyard is farmed entirely by hand by Jesus Velasquez. It is dry farmed, no-till, and organic.
Winemaking: The grapes were de-stemmed into an open top fermenter, with 20% of stems added back, and gently punched down once a day during a long, cool native yeast fermentation. The wine aged for 18 months in 500L and 225L French oak barrels, including 15% new, and was bottled unfined & unfiltered.
Notes from winemaker John Lockwood: There is something magical about cold sites in warm years. A Labor Day
heat spike defined much of this vintage, yet it came a month before Waterhorse was ready and it’s only real effect was to push the vines into ripening mode. The result is a deep textural element to the 2017 Cabernet. The coastal
freshness and aromatics are present, along with a generosity that shows itself right out of the bottle. It drinks seductively ripe while maintaining its elegance, so there is no heaviness on the palate. I do recommend a decant for full textural effect, and as always this wine will go the distance in the cellar.
fresh pear skin, black currant, graphite, fragrant dark chocolate, soft chewy