2014 Reserve Malbec


Winemaking Notes

Rich, lush and structured, the 2014 vintage displays intense aromas and flavors of blackberry, plum, and crushed violet. It is velvety with a smooth, lingering finish of toasty baking spices, vanilla and cocoa.

Food pairings

Enjoy this wine now with charcuterie, roasted leg of lamb, braised short ribs or lay a few bottles down in your cellar to enjoy in 4 to 6 years.


Visitors to the winery often ask what “Reserve” means to us. It’s simple. Reserve means the winemaker’s careful blend of individual Malbec lots made from time tested, meticulously farmed sections of some of the very best, hillside vineyards in Sonoma County. Malbec has proven to be particularly well suited to the unique climate and soil combinations of the Sonoma County regions. Over the last four years, we have added 60 acres of Malbec to our estate vineyard portfolio throughout Alexander Valley and Northern Sonoma County. Select areas within each vineyard are hand harvested individually, fermented separately and aged in the finest French oak barrels. After about six months, each lot is tasted and graded and only the Malbec lots that display depth, richness, intensity, and age worthiness are considered for Reserve Malbec. The blend is then assembled, and the wine is returned to barrels to facilitate flavor integration. The wine is aged an additional 18 to 24 months, depending on the vintage, before bottling.

The Vineyards

The exceptional 2014 vintage started with buds pushing a little early after a very dry winter. The rain came in earnest in late February and March, filling the root zone with much needed water for growth, but the rest of the spring season continued to be warm and dry, conditions favorable for optimum fruit set. Summer brought more warmth as the grapes acclimated to the sunshine, and we picked the Dry Creek Malbec block fully ripe on Sept 17. A heat wave in early October pushed the last blocks in Knight's Valley and southern Alexander Valley to full maturity several weeks later.



Sonoma County









Cellar & Fermentation:

20 months in French oak, 44% new

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