Cabot Vineyards

About

We grow our grapes organically.They belief that the making of superior wines requires hands on craftsmanship.They set out to bring their love for growing, wine. At our family-run winery we make wines as unique as the place they come from. We are a very small production winery which enables us to control quality in every step of the process. Our mission is to grow an organic and sustainable product that we can sell from this remote location in the Klamath National Forest. To make the best wine possible with our attention focused on starting with high quality fruit.

Location Description

Located in the heart of Orleans, California.

Features

  • We grow our grapes organically.

Additional Information

  • Meeting / Conference Facilities:
  • Caves:
  • Wedding Facilities:
  • Picnic Facilities:
  • Dog Friendly:
  • Winery Tours:
  • Wine Tasting:
  • Art or Architecture:
  • Organic / Biodynamic:
  • Awards:
  • Wine Club:
  • Lodging / Bed & Breakfast:

History

John and Kimberly Cabot set out to be self sufficient and live off of the land. After college on the Humboldt coast they moved inland where more fruits and vegetables could ripen. They grew a wide assortment of organic produce and marketed it through Northern California retailers and Farmer’s Markets. Ten years of growing experience on the Klamath River in Northern California nurtured within them a deep respect for the land. They also developed a deep appreciation for red wine from their families. They set out to bring their love for growing, wine and the land together into one dream…

They began planting wine grapes in1998. It was exciting to pioneer an undiscovered wine area in California. The land is carved by narrow gorges and steep mountains making ideal vineyard sites rare little gems. They now have three small vineyards that they hand planted with small crews of locals. Each of the vineyards is individual and is meticulously tended in accordance with its unique needs. John tries to step back and allow the uniqueness of each site to come through in the wine, balancing a passion for quality with a respect for the land.

They started making wine in 2001 with a goal of making wine that they themselves would like to drink. John describes Kimberly as his best critic so when she liked the wines and wanted a second glass he knew he was on the right track. Like many of California’s top winemakers, John is self taught. He reads everything about grapes and wine that is available to him. Being a small, estate winery allows John to be involved with every aspect of growing and producing the wine, while Kimberly focuses on the paperwork, marketing and the next generation of Cabot Vineyards winemakers, their children Reed and Aria.

Cabot Vineyards was founded on the belief that the making of superior wines requires hands on craftsmanship. Anyone looking for an authentic, pure experience will love these wines. Take an adventure into a remote corner of Northern California with Cabot Vineyards wines and taste the depth of character that Nature

Practices & Techniques

In 1998, the first block of this vineyard was planted to Cabernet Sauvignon (1 acre), Merlot (.75 acre), and Zinfandel (.5 acre). The soil is a well drained silt loam, with moderate inherent vigor. A divided Lyre trellis system was installed to open the canopy and allow for more air flow and sunlight into the fruit zone. This system also protects the grape bunches from the direct afternoon sun. The Zinfandel is head pruned and grown on its own roots.

In 1999, we added 3.5 acres of Syrah along with a small block of Viognier to blend with the Syrah. We chose the Syrah Noir clone for its loose clusters and smaller berries. This clonal selection produces a very “inky” wine with high extract, and tannin. As with the rest of our vineyards, the Old Mill is farmed organically. Irrigation is applied minimally, (only in periods of extreme heat or in the case of severe vine stress. The Old Mill is a wind tunnel in the afternoons during late spring and summer, which decreases berry size and reduces disease pressure. Bunch thinning is done at verasion in order to maximize fruit quality and ripeness. Yields typically average 3.5 tons per acre.

Estate Vineyards / AVA

Aria’s Vineyard:

This vineyard, named after our daughter, was planted the year she was born in 2003. Even though it is small (1.8 acres), it is a very well exposed, sloping ampatheater. The rocky, well drained, reddish brown clay soil seamed an ideal match for Cabernet, Merlot, and Syrah. These vines were planted on their own roots, which we believe gives the best varietal expression. We will receive our first bits of fruit in 2005. A small amount of Zinfandel was also added in 2004.

Reed’s Vineyard:

Reed’s vineyard, named after our son, (3.7 acres) is an ideal sight for Syrah, of which 3 acres are devoted. It is an extremely, rocky slope with excellent drainage and deep, mineral laden soil. It’s 60-70 percent pure shale rock mixed with clay loam soil. The rocks retain heat from the day, which helps fruit ripen in cooler years as well as reducing the potential for frost damage in the spring and fall. Our Syrah vineyards are planted to various clonal selections. The majority of this vineyard is planted to the Syrah Noir selection, as well as the Estrella River selection from Paso Robles. We are also experimenting with clone 877 as well as the ENTAV INRA clones; 470, and 383. The rest of Reed’s is planted to Zinfandel (1/2 acre) and small amounts of Viognier, Cabernet Sauvignon, Cabernet Franc, and Merlot. Our winery building is perched at the top of this vineyard and boasts an incredible view of the Klamath River valley.

Awards

Crafting rich, complex wines from meticulously tended,
estate vineyards in the Klamath River valley of Humboldt County, Ca.

2005 Humboldt County Fair

2002 Cabernet

GOLD medal

& BEST OF SHOW

2004 Humboldt County Fair

2002 Zinfandel

GOLD medal

2002 Syrah

SILVER medal

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Address

209 Ferris Ranch Rd
Orleans, California 95556
United States

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