Our 7.5-acre estate vineyard is planted on gravelly to clay loam soils using low-vigor (101-14) rootstock, on high density, 4’ x 6’ vine spacing. The Cabernet Sauvignon grapes are planted in three distinct vineyard blocks: The Rancho Caballo Block is planted entirely to Clone #337, a highly regarded Bordeaux clone (small dense berries with great complexities), Marleigh’s Block is planted to Clone #4 (strong flavor intensity and spice) and our Mud’s Kitchen Block is planted to Clone #7 (intense fruit character). In 2013 we began farming our estate biodynamically. Biodynamics is the most advanced form of organic farming. It works with cycles of nature to grow grapes and make wine, and uses plants and animals to take the place of chemicals and fertilizers.
Dark, racy and voluptuous with lively aromas of cassis, black cherries and licorice while interwoven with a sprinkle of leather, tobacco leaf and spice. The palate is full-bodied yet balanced with medium-plus tannins and flavors of blackberry jam, sweet spice and chocolate, followed by a long and delicious finish. If you are going to enjoy this wine in the near future, we suggest a full hour of decanting first. On the other hand if you can resist temptation now you will only be rewarded, as it will continue to evolve nicely in the bottle for the next 15 years.