 |
|
Wine Details
Price:
$75.00 per bottle
Description:
Each block was separately hand picked in small boxes and the grapes were rigorously hand sorted to yield only the finest fruit. Once delivered to the winery, the fruit was once again sorted prior to destemming and crushing. The must was moved to stainless steel tanks for 72 hour pre-fermentation maceration. The tanks were then inoculated and pumped over 2 times per day until dryness. The tanks were then sealed for extended maceration. On average, the wines were in contact with the skins for a period of 35 days. The free run wine was drained from the tanks and held separate from the press wine. The settled free run wine was then moved to 100% new French oak barrels. The wines were racked quarterly with blending amongst the lots taking place at each movement. After 20 months of barrel aging, the wine was bottled August 14, 2003.
|
|
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.
|
|