Husch Vineyards is a small, family owned winery on the way to the coast of Mendocino, just 2 1/2 hours north of San Francisco. Under the direction of 3rd generation family members Husch produces 22 different wines, of which six are distributed nationally. Small lots of special wines are available exclusively at our tasting room, a converted pony barn dating back to the late 1800s.

Quality is the key word at Husch: in the vineyards, in our winemaking and in our friendly customer service. It all starts in the vineyard. Our wines are made from grapes grown on vineyards managed by the winery, allowing us to bring consistent, high-quality fruit to the bottle. Our winemaking team pays careful attention to the fruit as it comes off the vine, creating memorable, hand-crafted wines.

History
Since Cabernet Sauvignon thrives in a warmer climate, we have always grown our fruit further
inland amongst the sunny hillsides along the Russian River in the Ukiah Valley. We select
gravelly, well-drained soils for Cabernet; the vines struggle in these conditions resulting in low
yields of grapes with exceptional flavor.

Winemaking
The 2020 harvest was a light one. Extreme temperatures lead to a smaller crop, and while it was
a limiting factor this allowed us to give a little extra attention to this special wine. Each vineyard
block was picked at optimal ripeness, destemmed, and fermented in a mix of small open-top
fermenters and stainless steel tanks. After fermentation, we pressed to oak barrels from our
favorite coopers, where the wine aged for eighteen months. Careful blending and minimal
handling let the quality of the fruit shine.

Tasting Notes
Clean and refined, our 2020 Cabernet Sauvignon is a Mendocino classic. You will find layered
aromatics of cassis and blackberry along with notes of cedar and dried tobacco. On the palate,
the harmonious union of red and black fruit, with nuances of clove and vanilla frame this
beautiful wine. Structured tannins and balanced acidity sustain its fullness through a long finish.
On the dinner table, consider pairing this wine with beef Wellington, roasted beet salad, aged
cheddar cheese, or Black Forest cake.

Fermentation: Tanks and ¾-ton fermenters

Harvest dates: September 30 - October 5
Maturation: 18 months in barrel (24% new)

Titratable acid: 5.8 g/L

Alcohol: 13.9%

pH: 3.6

Cases produced: 610

Cellaring: 5 - 10 years with careful aging

Sugar at harvest: 25.5° - 27.7° Brix

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