The grapes came from the first new plantings of our Tonella Vineyard. The Tonella estate vineyard in Rutherford is divided into 17 unique rootstock and clonal blocks, which are further divided in different sections depending on ripeness. The Cabernet Franc was picked October 2, 2012 at 26.2 brix. The Cabernet Sauvignon was picked October 19-29, 2012 between 24.6 and 26.5 brix.
The fruit was cluster sorted before undergoing a two-day cold soak. After inoculation with a French yeast strain, the wine underwent small-batch fermentation, with gentle pumpovers 2-3 times each day. The wine then underwent malolactic fermentation in barrel, and was racked twice before bottling in June 2014. The wine aged in our cellar until its release in October 2016.
Enjoy this short video featuring our President & Director of Winemaking, Michael Trujillo or our Winemaker, Molly Hill as they describe what makes this wine interesting and unique. You’ll get the inside scoop on the history of the wine, where the grapes are sourced from and the winemaker’s goal and philosophy. Pour yourself a glass of Sequoia Grove wine and enjoy the show!
We believe that wine is best enjoyed with food, family and friends. Enjoy this featured recipe but don’t hesitate to try it with any of our wines. We believe that slight adjustments to your food – typically a squeeze of lemon and dash of salt, will help any dish accent the wine. Want to learn more? Take our “A Taste For Cabernet” seminar next time you are visiting and be prepared to be amazed.
|Harvest Date||October 2012|
|Bottling Date||June 2014|