This spectacular property sits in the hills on the west side of the Mayacamas Mountain range where the slope, volcanic soils and 1200 foot elevation make the vines work exceptionally hard. The result: Exceptional fruit. When Jessica and Drew of Linked Vineyards met Luc Morlet, consulting winemaker at Peter Michael, they knew they had found a kindred spirit. His expertise crafting small production Bordeaux-style wines from mountain vineyards, coupled with his knowledge of Knight’s Valley, made Luc a perfect match for Linked Vineyards. His excitement to work with this exceptional Knights Valley Cabernet fruit made Linked the perfect match for Luc.
The wine they make is literally hand-crafted: the grapes are picked, sorted and crushed — by hand. Winemaking starts in the vineyard with shoot and cluster thinning to get the right architecture in the canopy, allowing each cluster to develop a full range of deep flavors and color. Linked is typically one of the last vineyards in the area to begin harvest in order to get complex flavor development. The fruit is hand picked into small boxes and chilled overnight. Fully cooled, the clusters are hand sorted and gently de-stemmed. Then, the berries go through two additional stages of sorting, the final one done meticulously by hand. This fruit is hand-crushed and transferred to small tanks and oak puncheons, and allowed to cold-soak. Only native wild yeasts are used in the fermentation. The wine is aged for 16 months in artisan French cooperage. There is no filtration or fining prior to bottling, presenting a wine true to the fruit. Every step of the wine-making process is thoughtful and deliberate, allowing the character of the grapes, and the place they come from, to emerge in the wine.
100% Estate Cabernet Sauvignon from vineyards perched on a hillside on the southwestern edge of Knight’s Valley.