Current Releases:2009 Cabernet Sauvignon
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The growing season was relatively cool and mild with lighter than normal rains. Precipitation came at a good time for the vines in late spring and warmer weather in June helped keep canopies from becoming excessive. Mild temperatures in the summer made for a typical growing season and an exceptional harvest.
The wine was whole cluster pressed and barrel fermented in one third new French oak using two different yeasts. Malolactic fermentation was inhibited. The wine was aged in barrel on the lees for 10 months prior to bottling. Lees stirring was employed during aging.
The flavors and aromas are of pear, crisp apple, green olive, vanilla, highlighted by beeswax, and a dash of fresh fig and lemon zest. A medium body and rich accents tie everything together. The flavors linger in the finish along with a pleasurable crispness and sense of minerality. Easily age worthy for 6-8 years.
Harvest Date: September 8, 2009, Sugar: 23.5 degrees Brix, Titratable Acidity: 6.6 g/l, pH: 3.54, Alcohol: 13.9%, Cases produced: 144.