Pasterick’s latest addition to our repertoire is this elegant Cabernet, which we blended with 5% of our estate Syrah. We selected Cabernet Sauvignon grapes from vineyards that we knew quite well from both the eastern and the western hillsides of Dry Creek Valley. We chose Syrah from the Pasterick Winery Brown Hill, because the fruit and subsequent wine off this hillside compliment Cabernet’s traditionally jammy characteristics. A decadent and inviting three palate act composed in perfect harmony between lovely red fruit, proud mouth feel and texture, and an undeniably persistent finish. Truly an expression of Dry Creek Cabernet Sauvignon at its finest. You will experience the perfume of crushed blueberries, black currants, blackberry, Cassis and hints of vanilla generously developed with sweet refined and spicy fruit. This Hermitaged Cabernet can be served with classic meats such as veal, pork, lamb duck, game and roasted chicken.
We bottled our 2016 Dry Creek valley Cabernet Sauvignon on September 7, 2018.
The TA was 0.75, ph 3.51 and an alcohol of 14 ½% by volume.
If we may digress a little for a moment - Our interest in creating a cabernet has two historical parts: A family visit to the Rhone Valley, where we had the opportunity to taste exceptional Hermitage and Côte-Rôtie wines. After tasting those, we wanted to create a ‘Hermitaged’ Cabernet of our own. Also, in the late 80s, in the basement of our house in St Helena, we (Gerry, Diane and Alexis) crafted our very fist wine, from 200 cabernet vines in our steep rocky back yard, and Alexis crushed the grapes like Lucille Ball, with her feet while she danced to Beatles music.