Cabot Vineyards

John Cabot came to wine at twenty-five, after years as an organic produce farmer. In 1998, he planted his first seven acres near Orleans in the Klamath River valley. The estate vineyard, 2.7 acres of own-rooted Syrah on Whiteys Gulch slope, anchors the program. Marier vineyard, three acres on a steep south-facing slope at 1500 feet, rounds out the sourcing. The 3600-square-foot winery building houses work with Syrah, Zinfandel, Cabernet Sauvignon, Merlot, Cabernet Franc, and Viognier. Fermentations use natural yeasts and aging happens mostly in neutral French oak. Vineyards are farmed organically with no-till cultivation.