(USA, California, Sonoma County)
Not a bad blend for 30 bucks. It’s a blend of Cab Sav, Merlot, Cab Frank, Melbac, PV, and a little PS. Color was a deep garnet color. The nose of this wine has ripe black and dried cherry fruit and dusty-like varietal components with hints of vanilla and mocha from the oak barrels. The flavor echoes the nose with black cherry notes and rich, yet velvety fruit, thanks to being less tannic. It finishes with ripe, round tannins. This well balanced blend displays nice tannins that show good signs for aging. However, this is a wine that could easily be enjoyed now.
The Cabernet Sauvignon grapes are sourced from three vineyards in Sonoma Valley : the Harp (53%), Vendemilla (14%) and Bedrock (10%). All three sites share well-drained, volcanic “Tuscan Series” soil and balmy microclimates which produce Cabernets with great concentration and structured tannins. The Merlot is also from southern Sonoma Valley vineyards.
The grapes were crushed and de-stemmed into stainless steel tanks with a three to five day long cold soak. We pressed off early due to it being a tannic vintage, and opted against including the press fractions into the blend for further tannin management. The lots were also gelatin and egg white fined before going into barrels. The wine was then racked into both new Hungarian and one year old American Oak. In Spring 2007, we racked out of barrels and blended in both Merlot and Malbec to further soften up the wine. I used an abbreviated barrel aging cycle to promote more elegance and highlight the ripe fruit notes. It was then blended and bottled in August 2008.
2006 started off late due to wet and cool spring weather. However, in late May to mid-June, the weather was moderate and Cabernet had an even fruit set. Summer was also slightly cooler and foggier than in the past. August to early September was very foggy, and we were concerned about full ripeness. However, a late summer kicked in towards the end of October, and we were able to achieve ripe maturity We harvested the grapes from Oct. 20th through November 6 th with excellent acidity and at a average brix of 26.9°.