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CURRENT RELEASE
2013 William Harrison Vineyards, Cabernet Franc, CA
Once again in 2013, our Cabernet Franc is 100% varietal. Grown on the western portion of the property, where a high percentage of tufa (compressed volcanic ash) gives the original Bear Creek loam a very light appearance, the fruit gives off aromas of black currant and Bing cherry, accompanied by dusty cocoa powder. Mineral and spice qualities that distinguish Cabernet Franc from the other Bordeaux varieties are also present, such as sage, graphite and wet stone. A mild hint of anise is layered in the background, lending a nice complexity. The mouthfeel is full and structured, securing a long life for this wine.
2013 William Harrison Vineyards,
Simpactico Red Blend, CA
This stately Cabernet Sauvignon based blend is a dark garnet in color with great depth and character. Enticing aromas of blackberry, baking spice, plum and cassis foreshadow a juicy palate. Complex layers of blackberry, dark cherry and dark fruits are wonderfully corralled by the youthful acidity and refined tannin.
2014 William Harrison Vineyards, Cabernet Sauvignon, CA
Wm. Harrison Estate Cabernet Sauvignon is made from two of the three Cabernet Sauvignon blocks grown on our Rutherford estate. The majority of this wine is made from our “old” (1991) Cabernet Sauvignon block, along with some of the “young” (1997) block Cabernet Sauvignon, Merlot and Malbec. The aroma profile is dark and ripe, consisting of plum, black cherry, and raspberry notes, complemented by cocoa, nutmeg, and clove. The palate is powerful and textured, with forward flavors of fresh blackberry and dried cherry fruit, and a hint of vanilla bean that rounds out the finish. Clone 7, Rutherford-style
Blend: 90% Cabernet Sauvignon, 5% Merlot , 5% Malbec
2017 William HarrisonVineyards,
Chardonnay, CA
Our Chardonnay is sourced from fruit found deep in the cool climate of the Los Carneros appellation, and farmed under the watchful hands of the Sangiacomo Family. Brilliant gold in color, this wine has expressive aromas of pippin apple, vanilla, allspice and citrus blossom. With an underlining streak of minerality, the clean and pristine palate leads with layers of Meyer lemon, baked apple and toasted almond. Hints of Asian pear and stone fruits underscore the racy acidity, leaving the drinker with a fresh, balanced finish that lingers on the tongue. . more: 10 months in 35% new French and Hungarian oak, this wine underwent 40% malolactic conversion.