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50/50 of Cabernet Sauvignon and Merlot Blend. Fermented in separate fermentation vessels with very low sulfur use. Pressed dryness and aged in French 1 to 3-year-old neutral barrels for 9 months and blended before bottling. No fining and filtration.


Cabernet Sauvignon (Millen Vineyard) and Merlot (Pyaleh Vineyard) were grown organically by Shaunt & Diego, my classmates from UC Davis, who have started converting conventionally grown small vineyards into healthy organic vineyards in the Sonoma area. Both grapes were grown with no sulfur applications in the cool climate AVA of Sonoma County side of Los Carneros. Merlot was picked on Sep 20th and the Cabernet on Oct 21st at around 22 Brix at full maturity. We destemmed the berries and fermented them separately, with gentle punch-down during the primary fermentation. They were pressed into barrels after primary fermentations and completed malolactic fermentation. Two wines were blended about a month before the bottling to marry the flavor and the aroma.
This blend is a great example that shows the potential of these Bordeaux varieties grown in a cool climate in California. The wine exhibits pure aroma and flavor of the varieties with refined acid with low alcohol unlike counterparts of Bordeaux varieties grown in hot climates. The wine shows aromas of red fruits characteristics and bell peppers, with a fine tannin texture, which is reminiscent of high-toned Cabernet Franc from the cool climate region of Chinon, Loire Valley in France. 


13.3 % alc by vol


Production: 112 cases 

2019 Magnolia Red Blend, Los Carneros, Sonoma County


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