The 2021 Trésor opens with aromas of black currant, lardon, anise, and hints of burnt sugar and lavender. The palate is round, with upfront flavors of Santa Rosa plum and cedar, supported by evolving texture that leads to a strong, lingering finish. Aptly named “Trésor” for “treasure,” Ferrari-Carano presents its finest blend of the five classic Bordeaux varietals - Cabernet Sauvignon, Malbec, Petit Verdot, Merlot and Cabernet Franc - selected from exceptional vineyard blocks in Knight’s, Alexander, Napa, and Dry Creek Valleys.

THE VINTAGE
Although we experienced an unusually rainy period in April, drought conditions in Sonoma county continued in 2021, with most of the annual precipitation landing in October and December, 2020. Spring temperatures were cooler, with bud break occurring one week later than average, while summer temperatures were above average with less nightly fog and cloud cover. With minimal irrigation, the grapes were ready for harvesting near the average pick dates for Bordeaux varieties.

HOW IT’S MADE
Upon entering the winery, the hand-harvested grapes are sorted, destemmed and then cold soaked for 5 days. Following the cold soak, yeast is added and pump overs commence, one to two times daily, for the duration of primary fermentation. The wine is drained and pressed, then moved to barrels for malolactic fermentation, remaining in individual lots until blending and bottling. The wine completes a total of 20 months barrel aging in wine caves, allowing for the perfect balance of fruit, tannin and oak.

AROMAS & FLAVORS
The 2021 Trésor opens with aromas of black currant, lardon, anise, and hints of burnt sugar and lavender. The palate is round, with upfront flavors of Santa Rosa plum and cedar, supported by evolving texture that leads to a strong, lingering finish.

FOOD PAIRINGS
Trésor complements lamb and beef that is roasted or braised. Pair with beef stew, filet mignon, a maple bacon cheeseburger, grilled flank or sirloin steak. Try Trésor with strong-flavored cheeses like Gorgonzola or sharp cheddar.

COOPERAGE
20 months in French and Eastern European oak, 49% new

TECHNICAL DATA
Composition 71% Cabernet Sauvignon, 8% Malbec, 8% Merlot, 7% Cabernet Franc, 6% Petit Verdot

Alcohol 14.8% | pH 3.83 | TA 5.57 g/L

Bottled August 2023

REBECKA DEIKE
SENIOR WINEMAKER, Red Wines
“As winemaker for our red wines, I love the seasonal experiences and connection between seeing the vines develop in the vineyards, the grapes ripening and witnessing the transformation of grapes into wine. Our wines are reflective of the terroir they come from.”
Rebecka joined Ferrari-Carano in 2004 as an Enologist, but it all began at Humboldt State University where Rebecka studied Cellular and Molecular Biology with the plan to become an optometrist. After graduating in 1997 with a Bachelor of Science degree, Rebecka quickly changed her focus to winemaking. In 2000, Rebecka broke into the world of winemaking as an intern at Jordan Vineyards and Winery, and was quickly hired on as a full time lab technician, followed by a promotion to Assistant Enologist.

Following her two years as the Enologist at Ferrari-Carano, Rebecka became the Assistant Winemaker in 2006. Furthering her education in 2012, she completed the University of California Davis Winemaking Certificate Program and was Ferrari-Carano’s Associate Winemaker overseeing the Pinot Grigio and Zinfandel Wine Programs. In early 2014, Rebecka was promoted to Associate Winemaker and in 2021 to Senior Winemaker, where she now oversees Ferrari-Carano’s Red Wines Programs, including the PreVail wines, and the mountain winery production facility in Alexander Valley.

UNDERSTANDING THE VINES
The vine tells us what we ultimately produce. Rebecka interprets these individual characteristics to create wines of profound character and complexity, with intense flavors, yet graceful and balanced.