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Wine Details
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Description:
The Cabernet Sauvignon vines that produced this wine are now 20 years old and are near their optimal maturity. Growing at an altitude of 1,200 feet, these vines have a late ripening cycle and produce grapes that show how good Sierra Foothill Cabernet Sauvignon can be.
After hard-harvesting and crushing the grapes were fermented over a seven-day period in open-top containers. The must was punched down by hand four times a day to extract maximum color and varietal character. The wine was pressed in a small manually operated vertical basket press. After settling the wine was aged in neutral French and American oak barrels to let as much varietal character show through as possible. The wine was racked by gravity flow only, never pumped, and was bottled unfined and unfiltered.
This Cabernet Sauvignon benefits from the addition of 20% Merlot, also from the Gold Hill Vineyard. The rich cocoa scents and low tannins complement the Bordeaux-style fruit finish. This wine has classy varietal character with powerful berry flavors and an almost chocolaty finish.
The wine is unusually approachable for a Cabernet Sauvignon still in its youth and will improve in the cellar until at least 2006 while maintaining its intense varietal character.
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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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Merlot:
Merlot is known as a Noble Bordeaux varietal. Although it came to France in the first century, it was not named until the 1880s. Merlot was originally used only for blending, as it is soft and compliant, very useful in softening other Bordeaux wines like Cabernets. Recently in California and Chile it became popular as a 100% varietal wine. Merlot tends to be easier to grow in a variety of soil conditions and is harvested earlier in the year than Cabernet. Although most Merlots are made to be drunk earlier, there are many with complexities of a Cabernet. Flavors of plum, black cherry, violet, chocolate and orange pair well with rich, red pasta dishes, hearty chicken dishes, and any beef combination that you fancy. The perfect match of course is chocolate. Not only does the chocolate compliment the wine and vice-versa, but the essence of both flavors linger eternally.
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Optima:
Recent crossing of Riesling and Sylvaner grape with the Muller-Thurgau. Widely grown in the Mosel-Saar-Ruwer region of Germany and used for blending purposes in the white wines of the region.
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