Trig Point

Cabernet Sauvignon-Diamond Dust Vineyard-Alexander Valley – 2019

Region: california - sonoma

Trig Point

“A “trig” has been used for many years to establish boundary lines. Trigonometrical stations were set on the top of hills and used as surveying sites. Just as my father was a land surveyor and used these trigs as a reference, so do I when it comes to well-known vineyard sites” Nick Goldschmidt, Winemaker.

Trig Point is produced by Nick Goldschmidt and his wife Yolyn. After flying the globe for many years as the head-winemaker for the likes of Simi, Allied Domecq, and Beam Estates, Nick decided to start a family company with his wife Yolyn in 1998. The goal of the company was to focus on site specific wine making from great vineyard sites from around the world. Having produced so many world class wines from around the globe, Nick knew exactly from which vineyard sites he would choose to make his wines.

The wines Nick and Yolyn Goldschmidt produce are all single vineyard, handcrafted, small production, artisan wines.

Born in Auckland, Nick found his way to viticulture through a slightly tortuous route. After completing his Bachelor of Science at Canterbury, he ended up in a research position at Lincoln University in 1982. After a year of working in organics, plant breeding and in the small vineyard, Nick pursued a Diploma in Horticulture at Lincoln. From there he went to Charles Sturt University in Australia to study viticulture. Then, after three vintages back in New Zealand, he returned to South Australia to complete his post graduate degree in Winemaking at Roesworthy. His first vintage in California was in 1989 with Carneros Creek making Pinot and then in Chile as winemaker for Caliterra. In 1990 he became the VP/Winemaker for the Simi Winery in California. During his time there he also developed his own brands: Forefathers and Goldschmidt Vineyard. Simi Winery was owned by LVMH where he helped with Cloudy Bay NZ, Terrazas Arg and the Italian brand, Ruffino. Simi was eventually purchased by Constellation in 1999. In 2003 Nick became Senior VP/Winemaker for Allied-Domecq where he managed winemaking in California brands such as Clos du Bois, Atlas Peak, William Hill, Buena Vista and Gary Farrell to name a few. In 2006 Allied-Domecq was sold to Jim Beam and Nick continued on overseeing all California winemaking but also including Geyser Peak and Wild Horse. Starting in 2008 Nick went full time on his own, making single vineyard wines and continuing to consult for 16 wineries in 6 countries. He also continues his fascination with new technology and biodynamics.

 

 

Grapes / Soils

Cabernet Sauvignon, Jackson clone Deep gravelly loam

The Wine

Vineyard Profile

Diamond Dust Vineyard sits on benchland in the Alexander Valley of Sonoma, facing South/Southeast. Topography protects vineyard from Pacific winds.

  • Soils: deep, gravelly loam – ideal for growing Cabernet
  • A true “trig point” for one of the great uncompromising vineyards of Alexander Valley, growing classy Bordeaux varieties
Harvest Notes
  • 2019 growing season recalled by floods in March and fires in October, although those events did not compromise quality
  • A cool start in spring 2019
  • Warm ripening season led to beautifully paced picking schedule, without rush
  • 2019 may surpass 2019 vintage with even longer lasting acids and best tannin/alcohol balance
  • 100% barrel-fermented in Transaud & Boutes oak barrels: 25% new; 60% French, 20% American, 20% Hungarian
  • Aged 18 months
Winemaker's Notes

Intense purple and reds in color. The aromatics are opulent and very floral. Black fruits were a common theme. Black cherry and plum. The mouth follows with rich dark fruits of plum, blackberry and some licorice texture. Lush ripe tannins, full body and the nice creamy, velvet, tongue-wrapping flavor.

Wine Summary

100% Cabernet Sauvignon, Jackson clone; Alcohol: 14.5%; Diamond Dust vineyard on benchland in Alexander Valley facing south/southwest; hand harvested, yield 3.5 tons/acre; 100% barrel fermented; aging: Taransaud and Boutes oak barrels, 25% new; 60% French, 20% American, 20% Hungarian for 18 months; bottled unfined.

Technical Information
  • 100% Cabernet Sauvignon
  • Clone: Jackson
  • Alcohol: 14.5%
  • pH: 3.7
  • Total Acidity: 5.4 g/l
  • Yield: 3.5 tons/acre by hand

General Info

Country USA
Region Sonoma County
Appellation(s) Alexander Valley, Sonoma Coast
Proprietors Nick & Yolyn Goldschmidt
Founded 1998
Winemaker Nick Goldschmidt
Annual Production 5,000 9L cases
Farming (Sustainable, organic, biodynamic) Regenerative Farming