Clos Saron Taken From Granite Village

$88.00

Out of stock

Vintage: 1997
Region: Sierra Foothills, California
Viticulture: Organic
Grape varieties: 75% Cabernet Sauvignon and 25% Cabernet Franc, Merlot, and Petit Verdot

Clos Saron Taken From Granite is a stunning Cabernet Sauvignon from 1997. Earthy and sublime, with dark berry fruit, black licorice, tobacco, and spice.

Movie: Living Wine

Out of stock

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About Clos Saron Taken From Granite Village

Clos Saron Taken From Granite is Gideon’s reclamation of his previous work at Renaissance Vineyard. A stunning Cabernet Sauvignon from 1997. Earthy and sublime, with dark berry fruit, black licorice, tobacco, and spice notes. A middle finger to those who say natural wines cannot age.

The “Taken From Granite” series includes wines that have been released commercially by Renaissance but are now with stock taken over by Clos Saron in an effort to make them available to the public while they are at their peak of drinkability and before enclosures fail (use Ah-So or the Durand style opener and caution when opening). The 1997 “Village” was one of the “reserve level” bottlings of Cabernet Sauvignon, specifically a winery blend of 75% Cabernet Sauvignon and 25% Cabernet Franc, Merlot, and Petit Verdot.

About Clos Saron

Way up in the northern reaches of the Sierra Foothills, Gideon Beinstock and his wife, Saron Rice, produce small batches of wines that are unlike anything else coming out of California. Using traditional techniques and strict organic methods both in the vineyard and the cellar, they make tiny amounts of Pinot Noir from their two-and-one-fifth-acre home vineyard as well as a variety of unique blends from five and a half acres of nearby leased vineyards that they farm as well.

The vineyards are densely planted, with about 2,500 vines per acre, and are dry-farmed wherever possible; yields range from as low as one ton per acre and maxing out around two. Because their area is free of phylloxera, their vines are all “own-rooted” and some are over thirty-five years old.

Their vineyards are harvested in repeated passes through the vines (typically from three to eight times), picking only clusters as they begin to soften, to determine perfect ripeness. The grapes are foot-stomped in open-top bins allowing the vineyards’ indigenous yeasts to conduct the fermentation. For the blends, the grape varieties are all co-fermented as Gideon believes the results are better integrated. The wines are then aged on lees in five- to twenty-five-year-old French oak barrels for as long as he feels is needed before being bottled, unfined and unfiltered, with minimal use of sulfites. Production is often around one hundred cases or less per wine.

Over the past thirty-five years, Gideon has been involved in almost every aspect of the wine industry: sales, writing, purchasing, educating, and a sixteen-year-long stint as a winemaker for Renaissance Vineyard. It is at Clos Saron, though, where he has tapped into something rare: wines that are challenging, surprising, and yet instantly gratifying. They happily defy description and convention without forgetting that, at its core, wine should be a pleasure to drink.

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