In 2016 we had two overarching questions that we answered in two separate experiments. First, we wanted to know which oak works best with our Cabernet Sauvignon. Second, we wanted to see if terroir really makes a noticable difference. The Oak Series, Bonaria and Mimulus from this vintage are all results of the experiment answering the first question....

Background: In 2016 we had two overarching questions that we answered in two separate experiments. First, we wanted to know which oak works best with our Cabernet Sauvignon. Second, we wanted to see if terroir really makes a noticable difference. The Oak Series, Bonaria and Mimulus from this vintage are all results of the experiment answering the first question....

Background: In 2016 we had two overarching questions that we answered in two separate experiments. First, we wanted to know which oak works best with our Cabernet Sauvignon. Second, we wanted to see if terroir really makes a noticable difference. The Oak Series, Bonaria and Mimulus from this vintage are all results of the experiment answering the first question....

Background Most of our grapes in 2015 were sold. We did not know if our winery would be constructed by the time we needed it. We only kept enough to make about 150 cases of our own. 2015 was the year we went back to our roots, a big, bold, heavily extracted Cali Cab. While our winery was still a shell, the crush pad was ready, so we crushed on site for the first time and fermented in the heat of Lake County to achieve heavy extraction. Our 2010 version of our Big Bold Cali Cab still scared us, so we didn't want to end up there again. We wanted to make a wine that tastes like the Howell Mountain Cab we made in 2010 but would not take the enamel smooth off of our teeth. A barrel fermentation with sur lies aging and biweekly battonages provides mannoproteins from yeast cells break down. Mannose is a sugar and mannoproteins impart some sweetness and make for a smooth mouthfeel without adding any residual sugar....