Gnarly Head Cabernet Sauvignon is King – big, gallant and powerful. This dark, bold Cabernet has solid tannins and jammy fruit, with aromas of black cherry, blackberry, freshly-cracked black peppercorn and floral violet. On the palate, flavors of dense black fruit compote and currant followed by a trio of clove, spice and earth lead to a generous, lingering finish. Try pairing this Cabernet with grilled lamb skewers, strong cheeses or a spaghetti Bolognese.
VINEYARDS
Our Gnarly Head Cabernet Sauvignon is crafted using grapes from select vineyards throughout Lodi, an area long known amongst California winemakers for its ability to fully ripen Bordeaux varieties. Cabernet from each area adds a unique character to the final blend: Clements Hill adds tannin and structure; Alta Mesa adds a layer of jammy, ripe black fruit; Mokelumne River contributes nuances of herbs; and Sloughhouse adds hints of spice. These layers are all wrapped around the dense, juicy core of wine made from Borden Hills fruit – the location of our own Clay Station Vineyard.
WINEMAKING
Grapes for the Gnarly Head Cabernet Sauvignon were harvested in the cool of the night at the peak of ripeness and immediately delivered to the winery to be de-stemmed into tanks where they sit for 24-48 hours, slowly warming up to proper fermentation temperature. After fermentation is complete, a portion of the wine is aged on a blend of American and French oak while the balance ages in stainless steel to provide bright black fruit notes to the final bold, structured blend.
Gnarly Head Cabernet Sauvignon is King – big, gallant and powerful. This dark, bold Cabernet has solid tannins and jammy fruit, with aromas of black cherry, blackberry, freshly-cracked black peppercorn and floral violet. On the palate, flavors of dense black fruit compote and currant followed by a trio of clove, spice and earth lead to a generous, lingering finish. Try pairing this Cabernet with grilled lamb skewers, strong cheeses or a spaghetti Bolognese.
VINEYARDS
Our Gnarly Head Cabernet Sauvignon is crafted using grapes from select vineyards throughout Lodi, an area long known amongst California winemakers for its ability to fully ripen Bordeaux varieties. Cabernet from each area adds a unique character to the final blend: Clements Hill adds tannin and structure; Alta Mesa adds a layer of jammy, ripe black fruit; Mokelumne River contributes nuances of herbs; and Sloughhouse adds hints of spice. These layers are all wrapped around the dense, juicy core of wine made from Borden Hills fruit – the location of our own Clay Station Vineyard.
WINEMAKING
Grapes for the Gnarly Head Cabernet Sauvignon were harvested in the cool of the night at the peak of ripeness and immediately delivered to the winery to be de-stemmed into tanks where they sit for 24-48 hours, slowly warming up to proper fermentation temperature. After fermentation is complete, a portion of the wine is aged on a blend of American and French oak while the balance ages in stainless steel to provide bright black fruit notes to the final bold, structured blend.
