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2013 Cabernet Sauvignon

GRAPE VARIETY

100% Cabernet
Sauvignon

VINEYARD

Suisun Valley

HARVEST DATES

September – October 2014

AGEING

8 months in steel on American oak staves

ALCOHOL CONTENT

14.7%

TOTAL ACIDITY

6.6g/L

PH

3.43

WINEMAKERS

Alison Bauder
John Reyes

2014

Cabernet Sauvignon

Appellation American

 

Price: $22.00

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Tasting Notes & Food Pairings

Spicy bouquet of clove and cedar with added notes of toasty oak. Rich in tannins with flavors of cherry and blackberry jam with a hint of passion fruit. Dark cherry in color with a smooth finish. This wine pairs well with the following foods: Game, ribeye, roasted meats, beef stew, rack of lamb, swordfish, tuna, cheddar cheese, all aged cheeses, walnuts, pizza, bittersweet chocolate, berries in dark chocolate sauce, and espresso gelato.

 

Vineyard

The grapes for our Cabernet Sauvignon come from the Suisun Valley of California. The Suisun Valley has a generally warm climate and benefits from the cooling effects of moist ocean breezes that enter the valley via Suisun Bay. These winds cool the vineyards throughout the growing season. The grapes come from the vineyard of the Lanza family and their vineyard has been producing wine grapes since 1933.

 

Vintage

2014 was a near-ideal growing season in Suisun Valley, with a warm, dry spring fostering early budbreak and trouble-free flowering and grape set. Consistently mild summer weather free of rain or unwelcome heat spikes allowed our cabernet sauvignon grapes to be harvested with an optimal balance of ripe, concentrated fruit flavors and lively acidity.

 

Winemaking

The grapes for our 2014 Cabernet Sauvignon were cold soaked in our Albany, NY winery and treated with enzyme before fermentation to enhance color and extraction of phenols and tannins. A yeast isolated in the Rhone region of France was used for its known contribution to mouth feel as well as aromas including ripe fruit, jam, and cedar. After fermentation the wine was left unfiltered but was racked numerous times to ensure clarity then aged on American oak staves for eight months to add vanilla and baking spice hints to its bouquet.

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