2245 S. Vasco Rd. Suite C
Livermore Valley, CA 94550
ph. 925-243-6440
AMERICA’S OLDEST FAMILY OF WINEMAKERS
2023 CAB FRANC, SACHAU VINEYARD — One of our original sites for the introduction of L’ Autre Côte in the 2017 vintage, Sachau Vineyard comprises about 8.3 acres of clone 5 Cab Franc, currently the most widely planted clone in the Livermore Valley. The vineyard is planted southeast to northwest at the top of a knoll, 775 feet above sea level.
AS WITH THE 2023 VINTAGE, this vineyard tends to produce wines with dark plum and cherry notes, accented by a structural rusticity that separates it from the more refined Ghielmetti Vineyard offerings (Ghielmetti was the other vineyard offering in the 2017 L’ Autre Côte). In the nose, 5-spice powder and fennel seed surround a core of dark but acidity-leavened fruit. The wine attacks with gorgeous brambly fruit, swells in the mid-palate, and runs to a very long finish with abundant and savory acid. Properly stored, one should expect this wine to evolve beautifully over the next ten years and to pair beautifully with cassoulet, pork, lamb, and leaner beef dishes.
THE SINGLE VINEYARD SERIES IS a set of offerings (both Cab Franc and Cabernet Sauvignon) that explores the intricacies and nuances of individual sites. Each vineyard is chosen with great care as an exemplar of what constitutes world-class quality and what gives our wines their intrinsic Livermore Valley signature.
The MIRASSOU FAMILY is the oldest family of winemakers in the US and the First Family of Cab Franc. 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 & PRESS DATE October 20
PRESS DATE November 11
BLEND 100% Cab Franc
VINEYARDS Sachau Vineyard
FERMENTATION Open-top fermenter, 22 days
pH 3.60
TA .60 g/l
ALC 13.5%
AGING 16 months in neutral & second use French oak puncheons
PRODUCTION 67 cases
RETAIL PRICE $70
RELEASE DATE MAY 21, 2026
INGREDIENTS Hand harvested grapes, cultured yeast, water, tartaric acid, minimum effective SO2