Bob Cabral Wines
Summary
Bob Cabral Wines is a small family-operated winery in Sonoma County founded in 2015 by former Williams Selyem winemaker Bob Cabral, focusing on limited-production Pinot Noir and Chardonnay from select cool-climate vineyards in the Russian River Valley and Sonoma Coast. Cabral's minimal-intervention approach emphasizes harvest decisions based on flavor development rather than metrics, with hand punch-downs, extended cold soaking for Pinot Noir, and French oak aging tailored to each vineyard source, all while maintaining production below 500 cases per vineyard designation to ensure personal oversight throughout the winemaking process.
Heritage & Leadership
Bob Cabral Wines was established in 2015, marking a new chapter in the career of its namesake winemaker. Bob Cabral built his reputation during his 16-year tenure as Director of Winemaking at Williams Selyem, where his work with Pinot Noir earned widespread recognition. Prior to Williams Selyem, Cabral gained experience at Alderbrook and Hartford Court, developing his expertise in cool-climate viticulture. The winery operates as a family business, with Bob Cabral serving as winemaker and his wife, Heather, managing business operations. Their daughter, Kaela, has also participated in various aspects of the family venture. The winery's first commercial vintage was released in 2016, focusing on small-production Pinot Noir and Chardonnay from select vineyards in Sonoma County.
Vineyards & Wines
Bob Cabral Wines does not own estate vineyards but instead sources fruit from specific sites throughout Sonoma County, with particular focus on the Russian River Valley and Sonoma Coast appellations. Key vineyard partnerships include Three Sisters Vineyard on the Sonoma Coast and Troubadour Vineyard in the Russian River Valley. The winery produces single-vineyard Pinot Noir and Chardonnay, highlighting the distinctive characteristics of each site. Production remains deliberately small, typically fewer than 500 cases per vineyard designation. The portfolio includes both appellation wines that showcase regional character and single-vineyard bottlings that express site-specific attributes. Cabral selects vineyards based on their ability to produce fruit with intensity, balance, and clear terroir expression, particularly favoring sites with well-draining soils and proper sun exposure for optimal ripening.
Philosophy & Practice
Bob Cabral's winemaking philosophy centers on minimal intervention, allowing vineyard character to define each wine. Harvest decisions are based on flavor development rather than numerical measurements, with fruit typically hand-picked in the cool early morning hours. For Pinot Noir production, Cabral employs open-top fermenters with hand punch-downs and extends cold soaking periods to extract color and flavor compounds before fermentation begins. The wines undergo aging in French oak barrels, with new oak percentages tailored to each vineyard source and vintage. Cabral utilizes native yeast fermentation when appropriate and avoids fining and filtration whenever possible. Temperature control during fermentation remains a critical element of his technique, particularly for preserving aromatic compounds in both Pinot Noir and Chardonnay. The winery's production process emphasizes quality over quantity, with meticulous attention to detail from vineyard selection through bottling.