77% Cabernet Sauvignon, 8% Merlot, 5% Cabernet Franc, 5% Petit Verdot, 4% Malbec, & 1% Tannat
This vintage, our Landslide Vineyard produced a wine that is intensely seductive with an alluring balance of dark fruit to bright fruit. Opaque deep red with a vibrant ruby edge, the nose shows cassis, red plum, and blackberry before opening up to deep tobacco, cedar, vanilla, green peppercorn spice, and smoky mineral notes. Wafts of violets, hints of mint, and celery seed add compelling spicy aromas. Inviting, fresh, and intriguing, this wine will continue to integrate flavors and aromas over time. On the palate, red berries, cassis, blackberry, and plum, structured and elegant with balanced acidity. Fresh red fruit on the entry followed by a focused mid-palate. Toast, cedar, and tobbaco frame the fruit and lend structure. Despite its youth and shyness, this wine finishes with firm tannins and bittersweet cocoa. The acid balance makes this wine very food friendly and age worthy.
2011 was a challenging harvest for red varietals. A wet spring with rains stopping just at flowering set up an extended ripening season with moderate daytime temperatures of 78-88°F. Cool nights and foggy mornings made for a slow, gentle ripening. This cooler vintage gave way to wines with strong varietal character, elegance, balance, aging potential, and Old World character. We began picking the fruit for this wine by hand on September 16 and finished on October 23. Our Brix at harvest ranged from 23.5 to 24.3 degrees.
SIMI Landslide Cabernet Sauvignon reflects our dramatic estate vineyard in the Alexander Valley where the fruit for this wine was grown. We blended in 5% Cabernet Franc to add an element of spice and cassis, and 8% Merlot to add softness and suppleness. Small amounts of Petit Verdot, Malbec, and Tannat add even more dimension to the aromatics and rich fruit flavors. During fermentation, the developing wine remained on the skins for 35 days to increase extraction and color. We followed this primary fermentation with malolactic fermentation for all of the wine before aging it in small French oak barrels (56% new) for 24 months.
This Cabernet Sauvignon pairs beautifully with wood grilled rib eye with braised wild mushrooms, lamb loin with red pepper and onions, or pappardelle pasta with tomato and black pepper ragu.