Gleason Barn

Vineyard Profile: State Ranch Cabernet Flavor Profile

by on January 29, 2013

We’re continuing our profile of the State Ranch vineyard with notes from our winemaker on this Cabernet Sauvignon’s flavor profile. For previous posts on this vineyard, visit here and here.

Darice Spinelli points to several factors that make State Ranch Cabernet Sauvignon the single-vineyard wine we know and love:

1. The fruit from this vineyard is one of the last to come in each harvest, and that longer hang time leads to the darker fruit profile in the finished wine. (Contrast with C.C. Ranch’s red fruit flavors.)

2. The Yountville climate is similar to the Oakville climate, which brings richness and structure to State Ranch Cabernet.

3. A combination of clones (Cabernet Sauvignon clone 7 and 4) add complexity to the wine.

If you are new to State Ranch Cabernet—or even if you’re a long-time fan—look for those dark, jammy flavors with a touch of minerality and rich, big structure. This is truly a wine to savor!

To read more about this wine, click here, and to purchase the 2009 vintage, click here.

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