The aromatic and flavor profiles of Cabernet Sauvignon and Merlot wines made with grapes from the Sonoma area are undeniably unique. Whether blended or barreled separately, with persistent stewardship and patience, winemakers are rewarded with memorable wines that are silky and saturated.
For over a decade, a small group of member winemakers journeyed to Monson Vineyards in Aleander Valley (near Geyserville) to haul back these grapes. When the glassy-eyed sharpshooter threatened to invade the Napa-Sonoma area, the grapes were required to be crushed within grapes’ county. We were warned that if there was a must spill off the premises, a hazardous materials team was required for clean-up – thus, we stayed off our phones. Harvest day started early – we would finally see the sun peeking out as we cruised through the yet unstirred Sonoma Valley roads. Loaded up, the trip home was even longer and more tiring – and we still had to unload after arriving home! Alas, these are some of the memories that wine making is all about, yes?
While there are many growers in the Napa – Sonoma area who are well-known for their grapes and winemakers have created beautiful wines from them, over the years, Club members who have made wines from Monson Vineyard grapes that have consistently earned coveted awards in wine competitions. You might want in on the fun!
Thad Rodgers is organizing a group buy of Monson Vineyards Cabernet Sauvignon and Merlot grapes for Club members only. Thad will drop off the macros at the grower’s and go back again to get the grapes and repeat (2 varieties x 2 round trips each maximum). The price is based on a county average, and the estimated transported cost to Auburn is approximately $1.45 lb. for the merlot and $1.75 lb. for the cabernet sauvignon. If you wish, you can crush your grapes at Thad’s crush pad.
The grower is yet to assess his yields (veraison due to altitude et al is later there than around here). In the meanwhile, we are asking for several tons but there is no guarantee the grower can fulfill our request. If you’re interested in participating in this group buy, let Thad know soon – the higher you are on the list, the better the chance of getting these grapes. Thad can be reached at 916 715-3688 and thadrodgers1@gmail.com.
The magic in these wines is time – cellaring for least 4-5 years, cellaring 6-8 years is better. Oh, and oak barrels – these wines like to mellow out for months on wood. And the wines are not fussy – minimum intervention helps them retain their uniqueness. With the right start and a watchful eye, these might be the easiest and best wines you’ll make.
