Sheltered by the hills of Healdsburg to the west and the Mayacamas Mountain range to the East, the perfectly warmed alluvial soils of Alexander Valley provide ideal growing conditions for exceptional Cabernet Sauvignon. Tiered vineyards were selected and Vertical Shoot Positioning (VSP) was employed along south-by-southwest facing rows. The grape zone was de-leafed following bloom in order to allow optimal air movement through the clusters.
The grapes were brought to the winery and immediately crushed. Hot fermentation occurred at 85 degrees with select pure wine yeasts resulting in a rapid and complete fermentation. The juice was pressed at dryness and malolactic followed fermentation. The wine was bottled after eight months of cellar aging in August of 2011.
Robust aromas of espresso and rich Belgian chocolate segue into juicy blackberry and black cherry flavors warmed with hints of anise and cinnamon. The complex combination of assertive fruit, earthiness and spice creates a long, smooth finish.
...opulent
Mouth-watering roasted lamb with fresh rosemary, fettuccini with sun-dried tomatoes and basil, or barbecued tri-tip would all taste lovely with this Cabernet.
Varietals:100% Cabernet Sauvignon
Vintage:2010
Alcohol:13.5%
RS:.15%
PH:3.7
Acidity:5.7 g/L
Oak:Medium and Dark Toast Oak
SRP:$17.99