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Wine Details
Price:
$25.00 per bottle
Description:
In this vintage, the ripe black cherry and black currant Cabernet Sauvignon typical of Knights Valley was generous in both fruit concentration and tannins, so Ed chose to leave the juice in contact with skins for an extra 12 days following fermentation to bring additional complexity to the wine. "With a lesser wine, extended maceration can soften the wine too much," explains Ed, "but this Cabernet has great authority." He then aged the wine for 19 months, primarily in French Nevers oak barrels for the nuances of vanilla, cedar, toast and spice they contribute. Twenty-five percent of the barrels were new oak; Ed selected the balance from once- and twice-used barrels for a more subtle seasoning for the wine. The wine is 100-percent Cabernet Sauvignon.
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Varietal Definition
Cabernet Sauvignon:
Cabernet Sauvignon is the most widely planted and significant among the five dominant varieties in France’s Bordeaux region, as well as the most successful red wine produced in California. Though it was thought to be an ancient variety, recent genetic studies at U.C. Davis have determined that Cabernet Sauvignon is actually the hybrid offspring of Sauvignon Blanc and Cabernet Franc. Cabernet Sauvignon berries are small with black, thick and very tough skin. This toughness makes the grapes fairly resistant to disease and spoilage and able to withstand some autumn rains with little or no damage. It is a mid to late season ripener. These growth characteristics, along with its flavor appeal have made Cabernet Sauvignon one of the most popular red wine varieties worldwide.
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