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Wine Details
Price:
$22.00 per bottle
Description:
The 2001 Cabernet Sauvignon estate fruit was hand harvested and allowed to cold soak in the cellar three days before fermenting in small 200-gallon lots. The must in the open top fermenting bins were punched down by hand twice daily for approximately 20 days then pressed in a small oak basket bladder press. The small press squeezes gently, slowly building pressure to avoid harshness in the finished wine. The result after twenty-four months aging in French oak barrels are multi-layered dark fruit components mixed with anise and lingering peppery finish.
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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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