Wine of the week: Goldschmidt Vineyards Katherine Goldschmidt, 2013 Crazy Creek, Alexander Valley Cabernet Sauvignon

Growing vines fascinates Nick Goldschmidt. But the vintner of the Forefathers brand is also taken by the science of fermentation.

Goldschmidt is the winemaker behind our wine-of-the-week winner - the Goldschmidt Vineyards Katherine Goldschmidt, 2013 Crazy Creek, Alexander Valley Cabernet Sauvignon at $20.

It makes sense that it showed well in a blind tasting. The same vines producing fruit for this bottling had been tapped for the Simi Reserve Cabernet in the past.

“I had to have that fruit, as I still think it’s one of the best vineyards in Alexander Valley,” Goldschmidt said.

The vintner named the bottling after his daughter Katherine, the middle child of five, and her namesake cab is a standout.

What sets it apart is its generous fruit, but it also has layered flavors, bright acid and a supple texture. It makes an impression because it over-delivers for the price point.

The key to Goldschmidt’s success? He said he keeps a steady eye on the vineyard to make sure ripening is happening across the board.

“Making sure we have an early balance in maturity between flavors, tannin, acidity and sugar is key,” he explained.

Goldschmidt never expected to find himself traipsing through vineyards all over the world, but this flying winemaker produces wine in six countries under various labels.

It all began in 1982 with a vineyard at the Lincoln University of Christchurch, New Zealand. Goldschmidt was working there with lead researcher, scientist Dr. David Jackson.

“We made many experimental wines... The fact that you could take something that was growing and turn it into something else brought out all the questions an inquiring mind would have had when we were young and impressionable, I guess,” he said.

Goldschmidt said he was taken by the twists and turns involved with winemaking in regards to options with wood and yeasts, etc.

“If you think you know it all, I can assure you, you don’t,” Goldschmidt said.

“Funny how the winemaking we employed in 1982 is now cool and hip again these days. It’s a pendulum. We keep looking around for something that is new and innovative but in reality it has all been done. But has it been done by you on the fruit that you have been given? I don’t know and this is why it remains interesting today.”