Wine Making

Xurus Cabernet Sauvignon wines are hand-crafted from a blend of 3 Cabernet Sauvignon clones produced at Sonatina Vineyards in Lake County. Berries are handpicked, de-stemmed, mechanically sorted on a “Le Trieur” shaker table, and finally berry-by-berry sorted with a crew of 12. The must is then cold soaked for 5-6 days, followed by the alcoholic fermentation and extended maceration. The wine is aged in 6 different French oak barrels selected to match the terroir of Sonatina.

2009 Cabernet Sauvignon

Tasting Notes:

The 2009 Xurus Cabernet Sauvignon has a light ruby color turning toward brick on the brim. On the nose, you can detect dark berries like blackberry and boysenberry along with more evolved aromas of pencil shavings, leather, tobacco, and clove. The wine is juicy, has good acidity and structure with smooth, ripe tannins. It is evolving pleasantly in the glass.

Technicals:

• Harvest: September 14, 2009,
• Production: 485 cases
• Alcohol: 13.8%
• Cooperage: 22 months in 75% new French oak barrels

 

2010 Cabernet Sauvignon

 

Tasting Notes:

The 2010 Xurus Cabernet Sauvignon has a dark ruby color, highlighted with a blue hue, which indicates it's still young age. In the glass, there is a sensation of lush red berries, chocolate, mocha, and some herbal components. The wine is medium to full-bodied with good tannic structure and a long finish. Should age well for the next 10-15 years.

Technicals:

• Harvest: October 29, 2010
• Production: 434 cases
• Alcohol: 13.8%
• Cooperage: 21 months in 75% new French oak barrels

 

2011 Cabernet Sauvignon

 

Tasting Notes:

Bright medium, ruby, red, currant color. The nose is very aromatic, perfumy, fresh, and elegant, with mouthwatering hints of dark berries and graphite reminiscent of the Sonatina Vineyard. The mouth feel is well balanced with smooth, soft, silky integrated tannins and a long, pleasant finish.

Technicals:

• Harvest: November 11, 2011
• Production: 320 cases
• Alcohol: 13.8 %
• Cooperage: 18 months in 60 % new French oak barrels

 

2012 Cabernet Sauvignon

Tasting Notes

Intense dark, red color. It bursts with ripe, red berries with notes of raspberry, cassis, and dark plums. In the mouth, the wine is juicy and powerful yet elegant with loads of dark chocolate and coffee along with some herbal notes of dried thyme. The tannic structure is tightly knit and concentrated. This wine can be enjoyed now, but will benefit from further cellaring.

Technicals:

• Harvest: November 5, 2012
• Production: 248 cases
• Alcohol: 13.1 %
• Cooperage: 18 months in 70 % new French oak barrels

 

2013 Cabernet Sauvignon

Tasting Notes:

Dense purple, almost ink in color. High ripeness with savory notes of coffee and aromatics of blue and sweet black fruit with flavors of dark chocolate, hints of anise and tobacco. This lively and concentrated wine is showing well-balanced curves and a good body, a mouthfeel of well-coated tannins and a long dry finish. Should be drunk over the next 12-15 years.

Technicals:

• Harvest: October 20, 2013
• Production: 286 cases
• Alcohol: 13.6%
• Cooperage: 18 months in 65 % new French oak barrels

 

2014 Cabernet Sauvignon

Tasting Notes:

Bright medium pomegranate red color. The nose shows moderately intense aromas of cedar, chocolate, spice box, and cocoa. It is smooth and spicy, with a pretty array of anise, plum and cherry tones, finishing with a focused core of flavors of chocolate covered orange peel and firm tannins. The wine has full body, surprising intensity, richness and a long finish.  A beauty that should age effortlessly for 20-25 years.

Technicals:

• Harvest: October 10, 2014
• Production: 55 cases
• Alcohol: 13.8%
• Cooperage: 20 months in 65 % new French oak barrels

 

The Vineyard

Hidden away in a corner of Lake County in Northern California, Sonatina Vineyards is an ultra-premium Cabernet Sauvignon vineyard located at the headwaters of Cache Creek. Century old oak trees grow from the deep red soil in the vineyard and provide perches for hawks.

The rootstock was selected for the warm dry summer days and cool nights found in Lake County. The low humidity in the region reduces mildew and rot pressure for consistently high-quality grape production. The 23-acre vineyard was planted with 110R rootstock and the best quality, low producing Cabernet Sauvignon clones of 15, 4, and 337. The close 6 ft x 6 ft spacing keeps vigor per vine low while allowing enough sunlight to color the grapes.

The vineyard was managed using sustainable practices to preserve the unique environment in which it is located. Native plant growth was controlled between the rows with a no-till practice and scheduled mowing. The vines were carefully trained into a vertical canopy, with shoot thinning in the spring and leaf removal in the summer. Fruit thinning occurred early in the growing season and at version, leaving only the finest clusters to ripen through the summer.