2245 S. Vasco Rd. Suite C
Livermore Valley, CA 94550
ph. 925-243-6440
AMERICA’S OLDEST FAMILY OF WINEMAKERS
2023 GREAT DAY — LIVERMORE VALLEY This wine is a blend Cab Franc from Ghielmetti and Cresta Blanca Vineyards and clone 30 Cabernet Sauvignon from Ghielmetti Vineyard. The latter vineyard has been a foundational site for Steven Kent since its first vintage in 2005. Cresta Blanca, our preferred site for Cab Franc Blanc, grows in importance with every new season.
GREAT DAY MARRIES DISPARATE Cab Franc and Cabernet Sauvignon elements that add complexity and manifold flavor and textural elements to this wine. Redder fruit and roasted herbal aromas and flavors typify Ghielmetti, while Cresta Blanca’s austere structure and darker plum and cherry notes layer fruit into the wine’s broad palette. Ghielmetti clone 30 Cabernet, the finest block of Cabernet in the appellation, adds elegant force, firm tannin, and a youthful restraint to Great Day. Lovers of Right Bank blends will find a kindred spirit in this wine.
THE 2023 GROWING SEASON WAS COOLER than 2022, somewhat similar to 2021 and 2025 with the net effect of producing wines that coupled mid-palate richness with great acid-driven length. As more wines of great beauty and distinctiveness from this vintage are released, 2023 cements its place as one of the finest harvests in the last 30.
The MIRASSOU FAMILY is the oldest family of winemakers in the US. Seven generations have been fortunate enough to have worked in the vineyards and cellars of California to produce wines that, even if in only a small way, change people’s lives.
HARVEST DATE October 30 - November 3
PRESS DATE November 25-28
BLEND 61% Cab Franc - 39% Cabernet Sauvignon
VINEYARDS Ghielmetti & Cresta Blanca
FERMENTATION 1.7-ton, open top, hand punch 21 days
pH 3.53
TA .60 g/l
ALC 13.7%
AGING 10 months in concrete and stainless steel; 18 months – experienced French oak
PRODUCTION 106 Cases
RETAIL PRICE $50
RELEASE DATE April 9, 2026
INGREDIENTS Hand harvested grapes, cultured yeast, naturally occurring malolactic bacteria; water, tartaric acid, minimum effective SO2