Of the 18 different blocks, many are terraced with vines growing on the inside and outside of the terrace rows. Some blocks run up and down the hills. The modified VSP trellising system allows for some afternoon shading during the warm days. Late afternoon cool coastal winds bring fog into the valleys lowering the evening temperature. The ridge tops of the vineyard remain above the fog line. All together conditions for winegrowing are as good as they get. View the vineyard on Google Earth at 38 29'50.95"N,122 34'09.40"W.

Wine Profile:

Vintage:	2003
Wine Type:	Bold Red Wine
Varietal:	Cabernet Sauvignon
Appellation:	Sonoma County
Harvest Date:	October 15 & 25, 2003
Acid:	3.85
PH:	.59
Bottling Date:	July 22, 2005
Alcohol %:	15.2
WSRating:	92

Tasting Notes:

The finished wine bursts with ripe blue and black fruits and is underscored with lots of spice. The mouthfeel is soft and supple without being flabby. There’s just enough natural acidity to maintain interest across the palate and be a worth foil for any rich and robust dish. Of course, feel free to sip the wine by itself while savoring the company of friends or one of life’s little successes.

Vineyard Notes:

100% Hidden Ridge Vineyard

Production Notes:

The wine fermented with native yeast in stainless steel tanks. Lots of gentle pumpovers, an extended maceration of almost 40 days and malolactic fermentation with native bacteria completed the process. The wine was barreled in 80% new French oak for 18 months and bottled unfined and unfiltered. These simple procedures showcase the terroir of the vineyard.

Winemaker Notes:

"In the 25 years I’ve been working in the wine business, I’ve been at various times excited about one aspect of a vineyard or another. Maybe one vineyard is particularly steep, has an interesting exposure or an interesting mix of clonal material and rootstocks. In 1999, I was introduced to a vineyard that quite literally shifted the paradigm for me. A vineyard so steep, so well developed, so interesting in its planning scheme and with so much vision behind it that I could not help but be blown away. I bring my other winemaker friends out there because I like to see the awed expressions on their faces. Yeah, it’s really that amazing.” Winemaker-Marco Di Giulio

Food Pairing:

The wine is so good, you'd be tempted to drink it without food, but, don't do that, there's more to come. The classic NY Sirloin with 'au poivre' sauce would be all you need, mashed potatoes and asparagus to garnish...if you couldn't wait for dinner, make little Roquefort tarts out of puff pastry and you've got a great pairing.

Production:

980 cases produced

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