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Wine Details
Price:
$14.99 per bottle
Description:
Grapes from several Sonoma County Cabernet Sauvignon vineyards contributed to the final balanced blend of this wine. A relatively short growing season saw these grapes harvested in September and early October at 24 to 24.5 brix.
The grapes were destemmed, but not crushed, and 20 to 30 per cent of the grapes went whole into fermentation. Two days of cold soaking were followed by up to a week of active fermentation at 85 to 88 degrees Fahrenheit. Several different strains of yeast were used, each to complement different characteristics in wine.
The wine was aged in the traditional fashion, in small oak barrels from several French and American coopers. The resulting wine is complex but approachable, ready to drink now or put away for a few years.
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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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