Deep ruby color; raspberry, red cherry, strawberry jam, blackberry, blueberry, plum, dried herbs, vanilla, tobacco, oak, oak spice.
Dry; mild tannins and good acidity, no need to decant. Medium-plus body. Ripe fruit. Smooth, fresh, lighter take on Sonoma cab. Grapes from growers throughout Sonoma County, mostly from Alexander Valley, from vineyards sustainably farmed. Sonoma County is nearing its goal to become a 100% certified sustainable wine region. Lots were fermented separately, then blended. Aged in predominantly French, but some American oak for 11 months. 13.8% ABV
Lake Sonoma Winery sources its grapes from Sonoma winegrowers. The website notes: “exclusively from esteemed vineyards of Sonoma County, a wine-growing region home to some of the most diverse terroirs and micro-climates in the world. This diversity is best expressed through Sonoma’s sub-appellations, many of which are renowned for specific varietals that thrive in each.”
Lake Sonoma Winery is a brand of the Stewart Family, a pioneering Canadian winemaking family that first planted vines at their Okanagan Valley (Canadian Pacific northwest) estate in 1961. Other brands include Quails’ Gate (Okanagan), Valley of the Moon (Sonoma), and Plume (Sonoma). Prior to that, the winery was owned by F. Korbel & Brothers in an attempt to branch into premium still wines; in 2012 Korbel re-focused on their sparkling portfolio and sold to the Stewarts.
Jaime “JJ” Dowell is the winemaker. She notes that Sonoma is still “farm-driven” and seeks to allow the soil and the grapes to take center stage, not the winemaker. That is how excellent wine is made, even commercial wine such as this effort at its around $20-30 price point. She particularly makes a point of careful blending of wines from different blocks. She emphasizes a balance of texture and complexity.
Dowell earned her degree in viticulture and enology from UC-Davis and did internships in Napa until she took a life detour to manage and operate her family’s art gallery in East Bay. After a decade, she returned to wine part-time as the winemaker for Crooked Vine & Stony Ridge Winery. After three years of splitting time between the art gallery and the winery, she soul-searched, sold the gallery, and focused full-time on wine.
JJ spent time in New Zealand making high-end pinot noir. She then joined Bonny Doon Vineyards, followed by Alpha Omega Winery, then Round Pond Estate. In 2019 she became a consulting winemaker for West Coast Wine Partners, with includes making wine for Lake Sonoma Winery and Valley of the Moon Winery.
Lake Sonoma Winery Sonoma County Cabernet Sauvignon 2021 reflects the slightly lighter, fresher side of sustainably farmed Sonoma cab. Ripe tasty fruit, clean and smooth with oak in the background not overdone. Plays best with lighter fare, so consider for lunch or dialed-back evening meal rather than massive, marbled steaks. Lighter alcohol also plays well with less flamboyant foods. Pair with lamb—rack of lamb, roasted leg of lamb, lamb chops. Beef dishes, especially lighter ones—beef bourguignon, roast beef, grilled steaks. Beef or lamb kebabs; gourmet burgers; meatballs. Pork tenderloin, smoked pork chops. Wild game—bison steak, venison, wild turkey. Grilled portobello mushrooms, roasted eggplant, lentil-based dishes. Cheese—aged gouda, sharp cheddar, blue cheese, gruyère, pecorino, manchego. $28-32
