Product Detail
2017 Cabernet Sauvignon
2017 Cabernet Sauvignon
Description›
This rich, full-bodied Cabernet has a beautiful nose of blackberry jam, currants, vanilla bean and a touch of spearmint.
Tasting Notes›
This wine comes alive in the glass as complex flavors of dark fruit, earthy spice and a hint of oak emerge and lead to luxurious mid-palate and then a long finish with smooth, subtle tannins
Vineyard Notes›
Planted on west-facing vineyards with soil composition of granite and volcanic clay.
Production Notes›
16 Months in new French oak barrels and 2 years in the cellar.
Awards›
Gold Medal
Wine Details›
Vintage
2017
Wine Style
Red Wine
Varietal
Cabernet Sauvingnon
Harvest Date
September 4th, 12th, 18th 2015
Sugar
24.5 ĚŠ Brix (average)
Acid
0.58 g/100ml
PH
3.62
Aging
French Oak
Fermentation
Cold soaked for 8 days, indigenous yeast fermentation lasted for almost two weeks
Bottling Date
March 2017
Residual Sugar
.33
Alcohol %
14.2
Size
750 ml
›
This rich, full-bodied Cabernet has a beautiful nose of blackberry jam, currants, vanilla bean and a touch of spearmint.
Tasting Notes›
This wine comes alive in the glass as complex flavors of dark fruit, earthy spice and a hint of oak emerge and lead to luxurious mid-palate and then a long finish with smooth, subtle tannins
Vineyard Notes›
Planted on west-facing vineyards with soil composition of granite and volcanic clay.
Production Notes›
16 Months in new French oak barrels and 2 years in the cellar.
Awards›
Gold Medal
Wine Details›
Vintage
2017
Wine Style
Red Wine
Varietal
Cabernet Sauvingnon
Harvest Date
September 4th, 12th, 18th 2015
Sugar
24.5 ĚŠ Brix (average)
Acid
0.58 g/100ml
PH
3.62
Aging
French Oak
Fermentation
Cold soaked for 8 days, indigenous yeast fermentation lasted for almost two weeks
Bottling Date
March 2017
Residual Sugar
.33
Alcohol %
14.2
Size
750 ml
›
This wine comes alive in the glass as complex flavors of dark fruit, earthy spice and a hint of oak emerge and lead to luxurious mid-palate and then a long finish with smooth, subtle tannins
Vineyard Notes›
Planted on west-facing vineyards with soil composition of granite and volcanic clay.
Production Notes›
16 Months in new French oak barrels and 2 years in the cellar.
Awards›
Gold Medal
Wine Details›
Vintage
2017
Wine Style
Red Wine
Varietal
Cabernet Sauvingnon
Harvest Date
September 4th, 12th, 18th 2015
Sugar
24.5 ĚŠ Brix (average)
Acid
0.58 g/100ml
PH
3.62
Aging
French Oak
Fermentation
Cold soaked for 8 days, indigenous yeast fermentation lasted for almost two weeks
Bottling Date
March 2017
Residual Sugar
.33
Alcohol %
14.2
Size
750 ml
›
Planted on west-facing vineyards with soil composition of granite and volcanic clay.
Production Notes›
16 Months in new French oak barrels and 2 years in the cellar.
Awards›
Gold Medal
Wine Details›
Vintage
2017
Wine Style
Red Wine
Varietal
Cabernet Sauvingnon
Harvest Date
September 4th, 12th, 18th 2015
Sugar
24.5 ĚŠ Brix (average)
Acid
0.58 g/100ml
PH
3.62
Aging
French Oak
Fermentation
Cold soaked for 8 days, indigenous yeast fermentation lasted for almost two weeks
Bottling Date
March 2017
Residual Sugar
.33
Alcohol %
14.2
Size
750 ml
›
16 Months in new French oak barrels and 2 years in the cellar.
Awards›
Gold Medal
Wine Details›
Vintage
2017
Wine Style
Red Wine
Varietal
Cabernet Sauvingnon
Harvest Date
September 4th, 12th, 18th 2015
Sugar
24.5 ĚŠ Brix (average)
Acid
0.58 g/100ml
PH
3.62
Aging
French Oak
Fermentation
Cold soaked for 8 days, indigenous yeast fermentation lasted for almost two weeks
Bottling Date
March 2017
Residual Sugar
.33
Alcohol %
14.2
Size
750 ml
›
Gold Medal
Wine Details›
Vintage
2017
Wine Style
Red Wine
Varietal
Cabernet Sauvingnon
Harvest Date
September 4th, 12th, 18th 2015
Sugar
24.5 ĚŠ Brix (average)
Acid
0.58 g/100ml
PH
3.62
Aging
French Oak
Fermentation
Cold soaked for 8 days, indigenous yeast fermentation lasted for almost two weeks
Bottling Date
March 2017
Residual Sugar
.33
Alcohol %
14.2
Size
750 ml
›
| Vintage | 2017 |
|---|---|
| Wine Style | Red Wine |
| Varietal | Cabernet Sauvingnon |
| Harvest Date | September 4th, 12th, 18th 2015 |
| Sugar | 24.5 ĚŠ Brix (average) |
| Acid | 0.58 g/100ml |
| PH | 3.62 |
| Aging | French Oak |
| Fermentation | Cold soaked for 8 days, indigenous yeast fermentation lasted for almost two weeks |
| Bottling Date | March 2017 |
| Residual Sugar | .33 |
| Alcohol % | 14.2 |
| Size | 750 ml |