2009 Cabernet Sauvignon Estate
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2019 - 2033
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2015 - 2025
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This is a very strong set of wines from Cade, the Howell Mountain sister property of Plumpjack. Winemaker Tony Biagi and his team have crafted a gorgeous set of 2009s and 2010s. The wines are very different stylistically, yet quite similar in terms of quality. The Howell Mountain bottling includes purchased fruit and a dollop of Merlot. The Estate bottling is 100% Cabernet Sauvignon, naturally from the estate's own vineyards, and tends to be vinified with 100% natural malos. Both wines are striking.
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Cade is the latest project of Plumpjack, featuring 21 acres of mostly cabernet sauvignon vines planted in 2003 on Howell Mountain. The best fruit goes to the winery's Estate bottling. Assistant winemaker Jeff Owens told me that because the 2009s are 100% cabernet sauvignon, the goal of winemaking here is tannin management. After doing a selection on a sorting table, the team ferments hot to extract early but does not do post-fermentation maceration. The malolactic fermentation takes place in barrel, and some stirring of the lees is done during the first three months. The wines are made entirely from free-run juice. According to Owens, 2009 is a classic Howell Mountain vintage, while 2008 yielded a riper, more quintessentially California style thanks to low crop levels and long hang time. "But both reached very good phenolic maturity," he said. Incidentally, 2006 was the first year in which a Howell Mountain bottling was produced, and 2007 the first year for the Estate bottling. (There is also a second wine made from declassified lots.)
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Cade is the latest project of Plumpjack, featuring 21 acres of mostly cabernet sauvignon vines planted in 2003 on Howell Mountain. The best fruit goes to the winery's Estate bottling. Assistant winemaker Jeff Owens told me that because the 2009s are 100% cabernet sauvignon, the goal of winemaking here is tannin management. After doing a selection on a sorting table, the team ferments hot to extract early but does not do post-fermentation maceration. The malolactic fermentation takes place in barrel, and some stirring of the lees is done during the first three months. The wines are made entirely from free-run juice. According to Owens, 2009 is a classic Howell Mountain vintage, while 2008 yielded a riper, more quintessentially California style thanks to low crop levels and long hang time. "But both reached very good phenolic maturity," he said. Incidentally, 2006 was the first year in which a Howell Mountain bottling was produced, and 2007 the first year for the Estate bottling. (There is also a second wine made from declassified lots.)
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