Third red wine we tried from Cadle Family Wines. Bright purplish red. Very interesting nose, brambles, dark berries, dark cocoa, little bit of nutmeg and cinnamon. Held together well over the next few days and kept adding new layers to the palate. Starting with some sweeter acidic red cherries and light cocoa to dark berries and savory herbs. Moderate tannins (7/10) heaviest of the group accompanied with a moderate plus body. By day three the tannins and body melted together, super smooth. Dry texture and long finish.

Cadle Family Wines is a small production wine estate that is part of a larger collective known as Holman Cellars. The winemaker/owner is Kevin Cadle who decided to start making wines after being an international teacher in countries like Curacao, Boliva, Columbia and Morocco. Prior to starting his own estate, Kevin started in the wine industry at Etude Wines before becoming the Associate Winemaker at Ancien Wines where we worked with making wines for Tournesol Wine and Yorba Wines. Kevin's wine-making philosophy is pretty straight forward. He does this by finding high-quality fruit, making interesting/overlooked varietals and of course bringing out the best flavors. At the moment Kevin is making a Gewürztraminer, Malbec, Chardonnay Musqué, Sangiovese, Dolcetto and a Rosé of Sangiovese.

The Speedy Creek Vineyard is located in the Knights Valley AVA in Sonoma County, just at the southern foothills of Mt. St. Helena with elevations varying from 600 feet to 1,050 feet. Absolutely beautiful vineyard shaped like the inside of a bowl due to its varying elevations. One really interesting fact about Speedy Creek is that when the current owners (Dave and Kate Burton) built ponds on the property as sources of water. The sound these ponds and water make in the winter and spring is how Speedy Creek got its name. Grapes were harvested, destemmed and cold soaked for 4 days. This bottling was inoculated with a native Italian yeast strain and left to ferment for two weeks. Post fermentation, the juice was left on the skins for another week prior to pressing and then aged in French oak for 12 months. Only 60 cases produced.

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