Another Shore 2021
67% Cabernet Sauvignon, 33% Valdiguie · Dry Farmed • California · 108 cases
750 ml, 12% ABV
Keep it simple and lively. Crudité, thinly sliced radishes, and seasonal greens. We typically associate cab with steak and big bold cuts of meat but this Cab blend shines with veggies, too. If you’re going to go the steak route, go rare. If you’re not hungry, try Bluets by Maggie Nelson.
A change is in the air. It’s time to unwind, flip the record, and gently question the status quo.
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The third bottling of our Cabernet Sauvignon-based Another Shore blend highlights Massa Vineyard, a new vineyard source for us (sadly, our Russian River Cab was torn out after the 2020 fires). Massa was once known as The Durney Vineyard, which was the very first vineyard planting in the Carmel Valley AVA in the late 1960s, and has been certified organic since the 1980s when this block of vines were planted. This stunning site sits at considerable elevation (1300’) and just a few miles inland from the famous Monterey Bay. The tiny, tannin-driven Cabernet berries show the coastal, cool-climate influence through an unmistakable blue-fruited, lifted aroma that is unlike our other wines. We’ve blended-in old-vine Valdiguié from Ricetti Vineyard (Redwood Valley) for red-fruited mellowness on the palate, a blending approach not dissimilar from how Merlot might be classically joined with Cabernet Sauvignon.
67% Cabernet Sauvignon, 33% Valdiguie
Cabernet Sauvignon from Massa Vineyard (1,300’ elevation), Carmel Valley; dry-farmed (non-irrigated), certified organic; gravelly sandy loam (Arroyo Seco series).
Valdiguié from Ricetti Vineyard, Redwood Valley, Mendocino County; planted in 1948; head-trained, dry-farmed (non-irrigated), certified organic vineyard; gravelly loam soils.
Cabernet Sauvignon and Valdiguié harvested separately. Cabernet Sauvignon destemmed (100%) and macerated on skins for 6 days using both manual punchdowns and pumpovers to gently extract tannin before basket-pressing. Valdiguié kept whole-cluster (stems intact), sealed in a small tank (semi-carbonic maceration), and then foot-tread and pressed after a 6 day total maceration period. Both Cabernet Sauvignon and Valdiguié were aged separately on fine lees in larger 500L neutral American and French oak puncheons for 16-months before blending and bottling. Unfined. Unfiltered. Sediment expected.
Cellar // 55-60°F // 13-16°C // This bottle should be cold to the touch, but not frosty.
(June 2023): 12% alc/vol · Free SO2 9 mg/L, Total SO2 29 mg/L · Less than 1 g/L sugar (dry) · All wines are vegan
Enjoy a game of Fairy Hopscotch
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