2019 Thomas Meek Cabernet Sauvignon
A tribute to Uncle Thomas, who guaranteed the $70,000 bank note in the middle of the Great Depression, saving the family ranch.
A tribute to Uncle Thomas, who guaranteed the $70,000 bank note in the middle of the Great Depression, saving the family ranch. Sourced from our Goodman, Wasson and Block 8 vineyards, our Meeks Cabernet highlights ruby red fruit with aromatics of cherry spiced tart, plums, and vanilla bean. The body is full and elegant with an opulent finish. A wild fermentation enhances the flavors of ripe raspberries, currants, red plums, and a touch of allspice.
100% Cabernet Sauvignon
October 10-14, 2019
Goodman, Wasson & Block 8
Our Meeks Cabernet highlights ruby red fruit with aromatics of pomegranates, cranberries, and cherry with a hint of baking spice. The body is rich and full with a luxurious finish. A wild fermentation enhances the flavors of red cherries, pomegranate, blood orange and raspberries with a touch of dark chocolate, and spiced vanilla. The perfect selection for a charcutier plate to share with friends or a seared steak or pasta dinner.
Sourced from the crests of the Goodman property, the grapes were harvested first thing in the morning while temperatures were cool. This wine undergoes a wild (native yeast) fermentation, which means it is not inoculated with a commercial yeast but rather the naturally occurring yeast on the grapes and stems are encouraged to flourish in the fermenter. This wild fermentation gives a unique flavor and aroma attribute which is unlike commercial yeast and is a true representation of the site where the fruit was grown. The emphasis of this wine is the beautiful red fruit character from Cabernet Sauvignon that is highlighted from this different hillside area on the estate, which is in contrast to the black fruit Cabernet Sauvignon that presents itself in the Scion, Alexander Valley blend and the Bob’s Burn Pile. After fermentation was finished, the new wine was pressed from its skins and allowed to settle in tank. After settling, the wine was racked off the lees to barrels where it was inoculated with Malolactic bacteria and completed secondary fermentation. After aging for 24 months in 50% new French oak, the finished wine was pumped into tank to be blended for bottling.