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Unfiltered Cabernet Sauvignon 2015

$68.00
$68.00
|
The 2015 Unfiltered Cabernet is dark and inky in color, Aromas of black currant, violets, mocha, aniseed and wild herbs blend seamlessly. The palate is full bodied with rich saturated black fruits supported by a chocolatey richness and graphite like minerally tannins rounding out this powerful, robust wine.
Unfiltered Cabernet Sauvignon 2015 Red

Unfiltered Cabernet Sauvignon 2015

$68.00
$68.00
|
The 2015 Unfiltered Cabernet is dark and inky in color, Aromas of black currant, violets, mocha, aniseed and wild herbs blend seamlessly. The palate is full bodied with rich saturated black fruits supported by a chocolatey richness and graphite like minerally tannins rounding out this powerful, robust wine.
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Attributes

  • Style

    Red

Description

The 2015 Unfiltered Cabernet is dark and inky in color, Aromas of black currant, violets, mocha, aniseed and wild herbs blend seamlessly. The palate is full bodied with rich saturated black fruits supported by a chocolatey richness and graphite like minerally tannins rounding out this powerful, robust wine.

Details

VINEYARD

Grapes for our 2015 Unfiltered Cabernet Sauvignon were harvested and blended from our three Napa Valley vineyards located within the Spring Mountain, Mt. Veeder and Yountville appellations.

VINTAGE CONDITIONS

The 2015 season was one of contrasts. The vintage was noted by significantly reduced yields (-35-50%) a result of a cool and damp flowering period in Spring which resulted in poor fruit set and fewer berries per bunch. The Summer and Autumn were hot and dry continuing the run of drought conditions which commenced from the 2012 vintage. The quality of the fruit was outstanding although in limited supply with the vintage likely to be recognized as one of Napa Valleys greatest.

VINIFICATION

Once harvested, our Cabernet Sauvignon grapes were sorted using an optical sorter that inspects individual berries to ensure uniform, perfect ripeness. The must then underwent five days of a cold maceration followed by seven days of fermentation. The wine then rested on the skins for up to one month to develop additional complexity before being pressed and aged for 14 months in French oak barrels, 30 percent of which was new.