2009 Cabernet Sauvignon
|Wine Type:||Red Wine|
A youthful deep purple color with a prominent nose of violets, dark cherry fruit and well-integrated sweet oak. A full bodied and ripe wine having fresh black current fruit supported by ripe tannins. The dark fruit and tannins are complementary and balanced and the finish lingers.
On October 25, 2007 2.6 tons of Cabernet Sauvignon were harvested (21.7 Brix, 8 Ta, 3.04 pH), crushed, de-stemmed, chapitalized to 23 Brix and fermented in two lots as 1.9 tons (BM45 yeast, 11 days) and 0.7 tons (BRL97, 12 days). Temperatures peaked at 90F and 96 F respectively. The two lots were pressed together with the combined press fraction kept separate. The wines were racked to barrels with the free run juice racked to one new American oak barrel and three older neutral barrels. The press fraction was racked to two older neutral oak barrels. Malolactic fermentation finished by December 11. Technical adjustments include acid reduction, filtration, SO2 adjustment and the addition of 4% Cabernet Franc.
A wine that will accompany bold roasted meats and will cellar well.