California Wines

Wine Specifications

  • Geography : United States > California > Fresno County > Madera
  • Wine Type : Red
  • Varietal/Blend : Blend – Red
  • Composition : 55% Cabernet Sauvignon , 20% Cabernet Franc , 10% Malbec , 8% Merlot , 7% Petite Verdot , 1% Carmenere
  • Alcohol by Volume : 14.7 %
  • Case Production : 150
  • Vineyard : Foothills
  • Oak Origin : Sessile
  • Cooperage Manufacturer : Boswell
  • Barrel Toast : Medium
  • Barrel Head Toast : Medium
  • Harvest Date(s) : 9/20/2009
  • Soil Type (Terroir) : Granitic
  • Rootstock : 110R
  • Viticulture Method : Sustainable
  • Fining Material : NONE
  • Fermentation Method : Open top
  • Filtering Method : NONE
  • Container Type : 750ml
  • Bottle Type/Shape Name : Claret taperedpush up
  • Bottle Color : Ant. Green
  • Closure Type : Nat cork
  • Closure Material : Sealing Wax
  • First Production Year : 1999
  • Special Version : Estate

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Wine Tasting Notes

  • Winery : Westbrook Wine Farm
  • Winemaker : Ray and Tammy Krause
  • Three Word Taste Summary : cedar , cherry , vanilla
  • Suggested Drinking Window : Between 2013 and 2025
  • Tasting Notes 
    Six grape complexity through co-fermentation and over three years in new hybrid F/O-A/O barrels. Supple tannins and a floral/fruit perfume meld with aromas of cedar and toasted pecans. Winemaking (to use the popular term) at Westbrook Wine Farm is atypical, in that we say and mean that our wine is literally “crafted” in the vineyard. Although there is some variation, allowing for changes from one vintage to the next, our proprietary field blend is approximately 55% Cabernet Sauvignon, 20% Cabernet Franc, 10% Malbec, 8% Merlot, 7% Petite Verdot, and 1% Carmenere. Harvesting and co-fermenting all six varieties together creates a flavor bond and complexity, unlike anything that can be achieved by wine blending. This is not to say our method produces wine that is superior to that made by wine blending, but our co-fermented wine is decidedly more complex and, fortunately, pleasing to our customers. Some farm produce is dried, frozen, smoked, pickled or brined. Crushing, adding yeast, hand-punching the cap in small open fermenters, pressing into barrels and bottling is our way of preserving the fruit that we grow.
  • Vintage Notes 
    m and dry weather followed the previous year’s late April freeze gave this vintage a much greater concentration of flavor layers. Will cellar very well. At Westbrook Wine Farm, we literally “make” our wine in the vineyard. In our Fait Accompli Vineyard, we grow Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Petit Verdot and Carmenère. We work all year to assure that all six varieties will mature at the same time, so they may be harvested together (not all grapes mature with the same sugar content). Conventional growers may tell you this cannot be done. With an open mind, however, and management efforts concentrated toward that end result, it most certainly can be done.