Viluko Vineyards Logo
Viluko Vineyards Viluko Mayacamas Mountains Reserve Cabernet Sauvignon

Viluko Mayacamas Mountains Reserve Cabernet Sauvignon

Sonoma County

Cabernet Sauvignon 100.0%
Alcohol 14.9%
PH 3.91
Acidity Tartaric 5.9
Full Cases (of 12) Produced 175

Growing Conditions

After a number of cool and wet years, 2013 was a return to drought conditions for northern California and Sonoma County. Our monthly rainfall totals for the rst quarter of the year were one one-hundredth of our long term average. Along with rel- atively mild growing conditions, the dry soils led to an earlier than normal budbreak, steady growth throughout the season aided by judicious irrigation, and an earlier than typical harvest. Most signi cant to the progression of the season was the absence of any major heat spells or rain storms that typically effect or delay development. There were two moderate heat spikes in August and September, but neither had either the extreme highs or the duration to in ict damage. We also had a few light rains in September, but for Cabernet Sauvignon, these were a relief to dry vines and exhausted aquifers. Because of the low soil moisture and humidity throughout the growing season, the grape berries stayed extremely small and thick skinned and so easily withstood the rains without incident. We had the great luxury of waiting as long as we liked to pick, watching the subtle changes that occur as the fruit reaches its peak ripeness. We picked our many vineyard blocks over the period of two weeks, finishing nearly a week earlier than typical. This was a remarkable season that produced equally tremendous wines.


Our 2013 Reserve Cabernet Sauvignon was made from a selection of seven barrels from our oldest vines grown in rocky thin soils along our two ridgelines, vines yielding less than two tons per acre. The fruit was hand harvested on two days in October. After hand sorting clusters at the winery, the fruit was destemmed and allowed to soak on the skins for several days, cold, prior to a wild fermentation. The fermentation was pumped over twice daily, and allowed to macerate on the skins for an average of 38 days from crush to press.


The wine was pressed into new and once used French oak barrels where it underwent malolactic fermentation. After 14 months individual barrels from three separate vineyard blocks were selected for this blend then combined and returned to barrel. The wine was aged for a total of 28 months before it was bottled unfined and unfiltered.


The Viluko Reserve is expressive and unrestrained. Dark black fruits and subtle clove waft unabashed.


Deep flavors of blackberry conjoin notes of tarragon and velvety tannins. The rich finish is sweetly nuanced with spice delivering a complex wine that will evolve for years.