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Wine Details
Price:
$14.95 per bottle
Description:
This wine was made from Cabernet Sauvignon grapes. After crushing, the must was inoculated with cultured yeast and fermented on their skins for an extended period to maximize flavor and color extraction. After pressing, the wine was aged in new Oak for over 16 months to add aging potential and complex flavors from the toasted oak and tannin extracted from the barrels. This wine exhibits a full bodied mouthfeel with aromas of dark fruit like blackberries, Cherries and plums with a hint of toasted almonds and walnuts. This is a dry wine.
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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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