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Wine Details
Price:
$21.99 per bottle
Description:
The growing season saw these grapes harvested at optimum ripeness during September and into October with an average of 24.5 brix. Picking took place in the early morning to keep the fruit as cool as possible. Upon arrival at the winery the grapes for this wine were de-stemmed, but not crushed, leaving over 90% whole berries. The Cabernet Sauvignon juice was fermented with temperatures controlled between 76°F-85°F receiving extended skin contact up to 21 days for maximum extraction. 85% of the wine was transferred to French and European oak barrels and aged for 11 months, where the wine completed malolactic fermentation. The wine was racked every 3-4 months prior to bottling, and bottle aged at an optimum of 6 months before release.
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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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