Broken Barrel

Coombsville Flagship Vineyards

Cabernet Sauvignon thrives in the region's volcanic soils

Coombsville is great Cabernet country with its sloping, hilly terrain, and rocky volcanic soils. Because they don't retain water well, they are quite "hot" during summer, making them perfectly suited to Cabernet Sauvignon. Cabernet needs warm soils to fully ripen and like other Bordeuax varietals does best with a long growing season. In this flagship vineyard, the old vines planted 17 years ago, produce small berries with concentrated flavors of cherry and blackberry. It is one of the last to be picked, with harvest beginning the third week in October.

Winemakers are jokingly called the "rock stars of the Valley". Hear Winemaker Don Baker talk about the Broken Barrel Cabernet and his winemaking style. You'll see why he has a following.

Broken Barrel Cabernet Sauvignon 2004

With Don guiding the grapes, you get the best

Extended maceration is one technique Don uses to let the character of the small, intense grapes lead the way. The grapes sit with the skins for a full 35 days, bringing out the softer tannins. This lets you drink it at a much younger age. Don also aged the Broken Barrel 22 months in 100% French Oak, about half new, to add an overlay of oak and vanilla to the natural berry flavors.

The end result is a "big, voluptuous, elegant" high end wine you can enjoy with a flatiron steak or T-bone. Even rich creamy dishes like fettucini alfredo will find a friend here.