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Cabernet Sauvignon 2011 Dry Creek Vineyard
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Cabernet Sauvignon 2011 Dry Creek Vineyard

Availability: In stock

SKU : DCVROG2011002

$44.95

Product Description

HISTORY

Cabernet Sauvignon in the Dry Creek Valley is relatively undiscovered. Primarily known for Zinfandel, the valley actually has more Cabernet Sauvignon planted than any other varietal. Our region’s unique microclimate provides just the right growing conditions. Cooler than some of the other sub-appellations in Sonoma County, our region maintains long days of vibrant sunshine allowing for perfectly ripened Cabernet grapes. Bright cherry fruit framed by floral and spice elements create wines that speak to the distinctiveness of the appellation.

GROWING SEASON

The 2010 vintage may go down as one of the more difficult, challenging vintages of the last decade. With varied growing conditions, it was incredibly important to stay on top of the vineyard ensuring that the canopy was well managed. Late spring rains, a cool summer and then several heat spikes before and during harvest, added to the challenge. However, our winemaking and vineyard team came through, keeping a cool head and bringing in fruit that achieved full ripeness, flavor, and balance.

WINEMAKER COMMENTS

The 2010 Cabernet Sauvignon displays elegance and nuance that is immediately appealing. The aromatic profile is indicative of the cooler vintage displaying aromas of raspberry, sage, and dried flowers. The palate is well defined with superior tannins that intermingle with black cherry, plum, and cocoa creating a silky mouthfeel. After several minutes in the glass, the wine fleshes out providing dimension and depth while maintaining its fresh fruit focus which is wonderfully expressive in this wine. The finish lingers with fine tannins that are elegant and structured.

TECHNICAL SHEET

 RELEASE DATE August 2013

 

BLEND 83% Cabernet Sauvignon, 9% Merlot, 4% Malbec, 2% Cabernet Franc, 2% Petit Verdot

 

APPELLATION Dry Creek Valley

 

HARVEST DATES October 15 – 25, 2010

 

ALCOHOL 13.5%

 

BRIX Average 24.1

 

FERMENTATION Fermented 28 days at 82°F; pumped over twice daily during fermentation.

 

PH 3.64

 

TA 0.57g/100mL

 

BARREL AGING 18 months in French, American and Hungarian oak; 30% new oak

 

SOILS Mainly hillside fruit with both eastern and western facing sun exposure

 

VINE AGE 15 – 20+ years

 

YIELDS 3-4 tons per acre

 

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