Cavaletti Vineyards produces wines that authentically express varietal character and unique vineyard sites in our region. In the vineyard we respect our natural resources and farm using sustainable and organic practices. this drive to reduce inputs and increase quality means that we work hard to understand our sites each season. We farm multiple vineyards that we believe have the potential to produce exciting wines and partner with other thoughtful farmers in our region.
When we do our work well in the vineyard we are able to do embarrassingly little in the winery. Native yeasts, neutral oak barrels, and patience are the main techniques we use to craft unique wines that are full of personality. Our wines are released twice per year to our wine club members, made available on our website, in our winery tasting room, and offered to select retailers and restaurants.
Nature vs nurture. Tradition vs innovation. Discussion about winemaking techniques and the resulting wines usually break down into these two camps. Using native yeasts or selected yeasts is one of the main areas of disagreement [...]
READ MOREThe decision to use native yeasts or inoculating with selected yeasts is one of the things that divide winemakers into different camps based on their preference. There are good arguments for both sides [...]
READ MOREIt is the first of July and we are excited by the abundance and quality of the fruit we are seeing in the vineyard this year. The above average rainfall and later than normal spring rains have increased vine health and vigor [...]
READ MOREThis pink blend of 52% Tempranillo, 46% Grenache, 1% Mourvèdre and 1% Roussanne is in the running for L.A.'s best rosé ever, admittedly not a huge category. Clean aromas of blood orange, rose, red apple, orange sherbet and strawberry lead into a palate with candied melon and ripe peach. A cement-like texture drives it home.
Winemaker Patrick Kelley is amplifying the potential for Los Angeles County vineyards like few others, and this bottling, which includes 10% Cabernet Sauvignon, does so with aromas of crushed rocks, blackberry and violet on the nose. The palate is rich and deep with flavors of black currant, blueberry and nutmeg spice.
Polished and intriguing aromas of black cherry, mocha and sage show on the nose of this bottling from Malibu. The rich black-currant-sorbet flavors of the palate are balanced by black tea, dried herbs and minty cocoa elements.
