With its bright red fruit and floral aromas complemented by a bouquet of clove, anise and cardamom, the 2017 Branding Iron Vineyard Cabernet Sauvignon offers a beautiful balance of fresh fruit and spice. Upon entry, the wine is plush and elegant, offering hints of red berries and minerality, along with notes of warm toasted oak that add depth and length to the finish.
Perkins soil series from Branding Iron Vineyard
Oakville, Napa Valley
Cabernet Sauvignon clone 7 on the 3309C rootstock
Vertical shoot positioning (VSP)
This vineyard is planted on a large alluvial fan that extends from the Mayacamas Mountains, across the Branding Iron Vineyard, into Harris Vineyard, and reaches all the way to the western edge of the Rock Cairn Vineyard. The vineyard is composed of well-drained clay loam from the Perkins soil series that is formed from alluvial fans depositing eroded igneous rock.
Named for the branding iron owned by the proprietor, the eight-and- a-half acre Branding Iron Vineyard lies in western Oakville, close to the base of the Mayacamas Mountains. The vineyard is comprised of well-drained clay loam and the vines are vertically trellised to maximize sunlight and open the canopy. The area’s warm climate and sun exposure in both the morning and afternoon is perfect for slowly ripening the fruit, which often benefits from a long hang time.
October 5–12, 2017
100% Cabernet Sauvignon
17 months in French oak
The year began with a cold and much-needed wet winter, followed by a mild spring. April showers following budbreak resulted in hearty vine growth that only accelerated with the summer sun. The vineyards enjoyed a brief cooling period in August before a final heat spike over Labor Day weekend. The cool weather that immediately followed gave our fruit additional hang-time on the vine continuing phenolic development.