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2015 Cabernet Sauvignon Kurt's Vineyard
Tasting Notes

2015 Cabernet Sauvignon Kurt's Vineyard

Due to its cool climate and the ocean influence, Monterey County is best known for its Pinot Noirs and Chardonnays. Yet in the southern part of the county lies the San Lucas appellation, a gorgeous locale with rolling topography, complex soils and weather that is warm enough to ripen all of the red Bordeaux varieties. Killer Cab from Monterey County? Our 2015 Kurt’s Vineyard Cabernet Sauvignon is Exhibit A. Kurt Gollnick, our COO, chose a 10-acre plot to plant his favorite variety, a micro-site that is capable of growing world-class Cabernet Sauvignon. The wine is dark and concentrated with notes of black currants, ripe berries, dried herbs, mocha, leather and earth. The palate delivers opulent fruit flavors and a dash of new oak followed by smooth, integrated tannins.

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Kurt Gollnick, honorary Scheid family member for 30 years, has been farming vineyards since 1981. Kurt’s Vineyard, a 10-acre plot in the rolling hillsides of the San Lucas AVA, is the culmination of his many years of knowledge and experience. He chose the site for its potential to grow his favorite variety and the grape best suited to the terroir: Cabernet Sauvignon. This high-density planting is farmed by hand, one cluster at a time, and features eight distinct clones of Cabernet. The result is a wine of exceptional character and complexity. The 2015 vintage will be remembered for low yields and exceptional quality. This was the fourth year of the California drought and one of the earliest harvests on record. A mild winter triggered an early bud break followed by a protracted bloom. Cool, cloudy weather in May affected berry set, ultimately leading to smaller grape clusters and reduced crop levels. The high skin-to-juice ratio of the fruit produced a deeply concentrated and beautifully balanced wine.
Kurt’s Vineyard features eight different clones of Cabernet Sauvignon planted in a high-density pattern to enhance quality and complexity. Each clone was handpicked, destemmed and crushed into small open picking bins for fermentation. The cap was punched down three times per day at the height of fermentation to increase extraction of color and phenolic compounds. The juice was racked clean to barrels for secondary malolactic fermentation and aging. After 20 months of barrel aging, each lot was tasted and evaluated for inclusion in the final blend. The wine was bottled unfiltered to preserve the pure aromatics and lush texture.
Varietal Composition
100% Cabernet Sauvignon
Kurt's Vineyard
Harvest Date
September 12-14, 2015
Harvest Brix
22.1 - 28.1°
San Lucas
Alcohol %
100% Hungarian Oak, 20 months
Cases Produced
Bottling Date
November 16, 2017