As we now produce Cab Franc and Petit Verdot, these have found their way in to our Sonoma County Cab blend. These new varietal additions augment the rich, brawny fruit from the Mayacamas range Cabernets, giving more complexity and smoothing out some edges. Subtle aromas of cassis, blackberries, plum, with hints of new French oak vanilla and herbs. The flavors mimic the aromas and flow seamlessly from entrance to a very long finish with aging potential beyond 15 years. By 2030, the 2023 Sonoma County Cab will be singing!
Place & Vine
2023 proved to be one of the latest vintages on record. For the lots blended for our Cab, the first pick was in October with the last in November. For context, the 2024 vintage ended on Sept. 22nd. From this late, cool vintage we gained significant hang time of the grapes on the vine. This contributed to fabulous physiological maturity that leads to complex flavors and a balanced structure. During the vintage we experienced a few light rain episodes always followed by a breeze and dry warm weather. The vintage just seemed to cruise along in no hurry.
What We Did
All of our Cabernet lots received a 15%-20% saignée in 2023, a practice we continue for all of our red varietals. We performed a four day cold soak after we completely destemmed all the fruit. One hundred percent of the fermentations were performed by native yeast. We find we get a much healthier fermentation when going native. After three weeks we pressed directly to barrel, of which 15% were new French Oak. Every four to five months we performed a racking off the gross lees and splashed heavily as we returned the wine to barrel. We find air is the great liberator. The wine was bottled after 15 months in barrel.
Specs
Vintage: 2023
Varietals 86% Cabernet Sauvignon, 5% Petit Verdot, 5% Petite Sirah, 4% Cabernet Franc
Appellation: Sonoma County
Harvest October 10 to November 2, 2023
Brix: 24.4° - 26.2°
Cooperage: 15% new French Oak
Alcohol: 14%
pH: 3.6
TA: 5.73 g/L
Production: 775 cases
What’s Included
4-bottles:
4x - 2023 Enkidu Sonoma County Cabernet Sauvignon
Case:
12x - 2023 Enkidu Sonoma County Cabernet Sauvignon
In ancient legend, the people pleaded with the gods to deliver them from a ruthless king. From out of the wilderness, the gods brought Enkidu, a wild man who confronted and eventually befriended the king in order to make him a wiser leader and better person.
Today, our winemaking embodies Enkidu’s spirit of wild and principled purity. Sustainably farmed grapes paired with minimal cellar intervention help us create consistently delicious expressions of our Sonoma Valley home.
We believe the best wine is not an exclusive or industrialized status-symbol, but a duet between ourselves and nature. Join us as we seek new and harmonious expressions of this ancient practice.
Available States
AL, AZ, AR, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, KY, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
How much more are you saving by buying a full case?
(Note: tax and shipping are not included in savings calculations)
2023 Enkidu Sonoma County Cabernet Sauvignon - $60 = 28.57%
Lab rat here! Real talk, if you’re gonna name your wine “Enkidu,” I’m gonna have certain expectations when I open it. Like, this guy had better be brash, hairy, a little rough around the edges, right? After drinking, can confirm, it checks out. But also this sucker is very young and has a ways to go in the cellar. Sticking with the theme, maybe some age will civilize it and it’ll settle down to an urbane and refined life?
OK, enough with the Gilgamesh metaphor, even though it really does work out nicely here. TLDR - this is a great young cab with interesting structure and depth. Drinking it now feels like infanticide. Maybe open one bottle, decant it, and let it breathe for a while. Lay the rest down in the cellar for a few years and see what happens. At the case price, it’s hard to go wrong.
Some details: it’s very earthy on pop and pour, Mrs. Z said “smells like dirt” (though not in a bad way). My first reaction was pepper and leather, and we both noticed the significant tannins right away. I didn’t know about the cab franc in the blend until I read the winemaker’s notes just now, but it totally makes sense now that I see it.
On second sip, Mrs. Z notices ground almonds, which she continued to feel very strongly about as a flavor note, though I’m not sure I see it. Both of us found it really tight after pouring – like I said, this boy is YOUNG and he desperately wants to breathe for a while. After 15 minutes in the glass, Mrs. Z finally starts to notice some fruit peeking through, mostly blackberry with some mushroomy notes coming in as well. (With a bit more time, I also found the mushroom / forest floor aspect, not un-reminiscent of Clark Smith’s Saint Laurent for those who know it.)
With plenty of time in the glass, our little savage finally starts tasting like the full bodied cab that he is, and the fruit comes a little more to the forefront. Our dinner that evening was salmon and caesar salad, and let’s be honest, this was certainly not the right pairing. This guy wants to hang out with, I dunno, roast beast? Some large animal that he just slaughtered with his own two hands? You get it.
We corked the bottle and saved the other half for the next day. Believe it or not, the experience 24 hours later was more or less the same – the wine was hella tight when first poured into the glass, and needed an hour or so to open up.
Anyway, I don’t know what this wine will fully age into, but I’m eager to find out. The case price is right and if you like your cab just a little funky, I imagine this beast-man will probably agree with you nicely.
Hi there! I am the GM at Enkidu. This is a pre-release exclusive on the 2023 vintage. Phil (founder and mythical man himself) likes to say that year 5 is when the wine really starts to shine. So, this time next year? I have to say the 2022 is singing something lovely at this point, but we don’t have enough '22 left. Here to answer any questions; I’ll check back! And perhaps we should reconnect at Thanksgiving, 2027.
@klezman No, no! I meant until the end of Enkidu’s (the Lab) life. We are on vineyard dog number three at this point. Cooper is his name. Chocolate Lab, this time.
Phil studied under Dick Graff at Carmenet from the mid-80’s to mid-90’s before launching Enkidu. Dedicated to age-worthy, balanced wines. The 2007 and 2008 wines are gorgeous examples of this approach if you can find them!
@rjquillin The “E” Series is no longer produced. We used to make that as more of an entry-level selection for restaurants by the glass. I have recently had a 2007 and 2008 Sonoma Coast Pinot Noir that were glorious, 2008 especially. And a 2008 Odyssey Vineyard Syrah that was a showstopper and a 2012 ANSAR Cabernet that was evolving effortlessly. Sorry, was not meaning to mislead about Cabernet specifically with my mention of '07 and '08. Rather emphasizing that it is Phil’s goal to make wines that develop marvelously well over time. Thanks for the question!
The “E” Series is no longer produced. We used to make that as more of an entry-level selection for restaurants by the glass. I have recently had a 2007 and 2008 Sonoma Coast Pinot Noir that were glorious, 2008 especially. And a 2008 Odyssey Vineyard Syrah that was a showstopper and a 2012 ANSAR Cabernet that was evolving effortlessly. Sorry, was not meaning to mislead about Cabernet specifically with my mention of '07 and '08. Rather emphasizing that it is Phil’s goal to make wines that develop marvelously well over time. Thanks for the question!
@ENKIDUWINE
More curiosity; sweetness not mentioned in the Rat, and I see you listed Brix (harvest), might you have the finished RS?
I’m assuming to dry.
Enkidu Sonoma County Cabernet Sauvignon
2023 Enkidu Sonoma County Cabernet Sauvignon
Place & Vine
What We Did
Specs
What’s Included
4-bottles:
Case:
Price Comparison
$480/Case at Enkidu for 12x 2023 Enkidu Sonoma County Cabernet Sauvignon
About The Winery
Available States
AL, AZ, AR, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, KY, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Monday, Nov 2 - Tuesday, Nov 3
2023 Enkidu Sonoma County Cabernet Sauvignon
4 bottles for $69.99 $17.50/bottle + $2/bottle shipping
Case of 12 for $149.99 $12.50/bottle + $1/bottle shipping
How much more are you saving by buying a full case?
(Note: tax and shipping are not included in savings calculations)
2023 Enkidu Sonoma County Cabernet Sauvignon - $60 = 28.57%
Lab rat here! Real talk, if you’re gonna name your wine “Enkidu,” I’m gonna have certain expectations when I open it. Like, this guy had better be brash, hairy, a little rough around the edges, right? After drinking, can confirm, it checks out. But also this sucker is very young and has a ways to go in the cellar. Sticking with the theme, maybe some age will civilize it and it’ll settle down to an urbane and refined life?
OK, enough with the Gilgamesh metaphor, even though it really does work out nicely here. TLDR - this is a great young cab with interesting structure and depth. Drinking it now feels like infanticide. Maybe open one bottle, decant it, and let it breathe for a while. Lay the rest down in the cellar for a few years and see what happens. At the case price, it’s hard to go wrong.
Some details: it’s very earthy on pop and pour, Mrs. Z said “smells like dirt” (though not in a bad way). My first reaction was pepper and leather, and we both noticed the significant tannins right away. I didn’t know about the cab franc in the blend until I read the winemaker’s notes just now, but it totally makes sense now that I see it.
On second sip, Mrs. Z notices ground almonds, which she continued to feel very strongly about as a flavor note, though I’m not sure I see it. Both of us found it really tight after pouring – like I said, this boy is YOUNG and he desperately wants to breathe for a while. After 15 minutes in the glass, Mrs. Z finally starts to notice some fruit peeking through, mostly blackberry with some mushroomy notes coming in as well. (With a bit more time, I also found the mushroom / forest floor aspect, not un-reminiscent of Clark Smith’s Saint Laurent for those who know it.)
With plenty of time in the glass, our little savage finally starts tasting like the full bodied cab that he is, and the fruit comes a little more to the forefront. Our dinner that evening was salmon and caesar salad, and let’s be honest, this was certainly not the right pairing. This guy wants to hang out with, I dunno, roast beast? Some large animal that he just slaughtered with his own two hands? You get it.
We corked the bottle and saved the other half for the next day. Believe it or not, the experience 24 hours later was more or less the same – the wine was hella tight when first poured into the glass, and needed an hour or so to open up.
Anyway, I don’t know what this wine will fully age into, but I’m eager to find out. The case price is right and if you like your cab just a little funky, I imagine this beast-man will probably agree with you nicely.
@jakezim Now that’s what I like to read!
@jakezim enjoyed the metaphor, maybe the cellar is the perfect Shamhat for this young beast.
Hi there! I am the GM at Enkidu. This is a pre-release exclusive on the 2023 vintage. Phil (founder and mythical man himself) likes to say that year 5 is when the wine really starts to shine. So, this time next year? I have to say the 2022 is singing something lovely at this point, but we don’t have enough '22 left. Here to answer any questions; I’ll check back! And perhaps we should reconnect at Thanksgiving, 2027.
@ENKIDUWINE
badge for identification.
Welcome!
Working on your
Questions, so:
Are you Phil?
Who is the winemaker.
I am Kent, the GM. Phillip Staehle (Phil) is the founder and winemaker.
He founded Enkidu back in 2004. Enkidu was his loyal Labrador, faithful vineyard companion to the end.
@ENKIDUWINE to the end? Is the winery shutting down?
@ENKIDUWINE @klezman
Rather sounds like the Lab passed,
but with all the wineries shutting down, a valid question.
@ENKIDUWINE @rjquillin I suppose my reading comprehension could have been better there…
@klezman No, no! I meant until the end of Enkidu’s (the Lab) life. We are on vineyard dog number three at this point. Cooper is his name. Chocolate Lab, this time.
@klezman @rjquillin Correct! Original winery dog was a long, long time ago. Doggy numero tres at this point.
Phil studied under Dick Graff at Carmenet from the mid-80’s to mid-90’s before launching Enkidu. Dedicated to age-worthy, balanced wines. The 2007 and 2008 wines are gorgeous examples of this approach if you can find them!
@ENKIDUWINE
Curious, which specific bottlings are you referring to here?
While CT lists quite a few, it seems there are two of CS ‘E’ Sonoma and Napa.
@rjquillin The “E” Series is no longer produced. We used to make that as more of an entry-level selection for restaurants by the glass. I have recently had a 2007 and 2008 Sonoma Coast Pinot Noir that were glorious, 2008 especially. And a 2008 Odyssey Vineyard Syrah that was a showstopper and a 2012 ANSAR Cabernet that was evolving effortlessly. Sorry, was not meaning to mislead about Cabernet specifically with my mention of '07 and '08. Rather emphasizing that it is Phil’s goal to make wines that develop marvelously well over time. Thanks for the question!
@ENKIDUWINE
And thanks for the reply sorting it all out.
The “E” Series is no longer produced. We used to make that as more of an entry-level selection for restaurants by the glass. I have recently had a 2007 and 2008 Sonoma Coast Pinot Noir that were glorious, 2008 especially. And a 2008 Odyssey Vineyard Syrah that was a showstopper and a 2012 ANSAR Cabernet that was evolving effortlessly. Sorry, was not meaning to mislead about Cabernet specifically with my mention of '07 and '08. Rather emphasizing that it is Phil’s goal to make wines that develop marvelously well over time. Thanks for the question!
@ENKIDUWINE
More curiosity; sweetness not mentioned in the Rat, and I see you listed Brix (harvest), might you have the finished RS?
I’m assuming to dry.
@rjquillin Yes, dry. No RS here, as a rule, with very modest exceptions.