2006 Cabernet Sauvignon

Vintage

The 2006 harvest presented a variety of challenges from New Year flooding to wet weather that continued late into spring delaying bud-break. A record-setting ten day heat wave in mid-July helped catch the vines up to a "normal" place in the growing season. Somewhat cooler weather arrived in August and continued throughout harvest, allowing for moderately paced and deliberate ripening and a long harvest period. Cool weather dominated early October, with rain coming in the first week prior to harvest.

Vinification

The grapes came from the upper block at the top of the site. Four-fifths of the grapes were crushed to a tank and fermented on the skins for 15 days. The cap was gently pumped over with a "sprinkler" twice a day. The remainder was fermented in open-top fermenters and punched down twice a day. The wines were pressed off and then put in Taransaud French oak barrels, 40% new, and aged for 22 months before bottling unfined and unfiltered.

Tasting Notes

The color is a characteristic deep ruby purple. The nose has floral notes of violets with blackberry, black currant, licorice, cedar and a touch of mint. Black cherry and some toasty oak flavors add to the profile when tasted. Blackberry jam shows through in the long finish. Well-balanced with a firm structure that will easily allow aging for 12-15 years. Enjoy!

Technical Information

Harvest Date: October 12, 2006, Sugar: 25.5 degrees Brix, Titratable Acidity: 5.6 g/l, pH: 3.84, Alcohol: 14.5% Cases Produced: 657.

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