Our 2006 Cabernet Sauvignon comes from cool-climate Central Coast grapes and has been blended with Syrah and small
amounts of Cabernet Franc and Petite Sirah. The wine has the sweet black cherry and dark berry fruit character that distinguishes
California’s finest Cabernet Sauvignons, and its ripe fruit is supported by velvety tannins and well-integrated oak. This is a wine
of excellent depth, richness and length on the palate. Enjoy with a wide array of dishes, from standing rib roasts, grilled steak, and
roast duck to spare ribs, lasagna, and flavorful hard cheeses.
2006 HARVEST
The 2006 growing season was one of the coolest and most drawn-out in recent memory. Plentiful spring rainfall and atypical cool summer temperatures delayed the harvesting of some varieties by as much as four weeks. The benefit was that most varieties were able to ripen slowly and evenly, enabling growers to harvest their fruit with an excellent balance of sugar and acidity and well-developed flavors. Overall, yields were down appreciably from 2005, further enhancing the concentration of grape and wine flavors.
VITICULTURE
We sourced 89% of the grapes for our 2006 Cabernet Sauvignon from the Central Coast American Viticultural Area (AVA) and 11% from the North Coast AVA. The Central Coast fruit supplied bright cherry flavors with crisp acidity while the riper North Coast fruit contributed dark berry tones.
WINEMAKING
After we gently crushed and de-stemmed the fruit, we fermented the must
(juice and skins) in temperature-controlled tanks at 85°F until dry. Following fermentation, we kept the wine on the skins an additional 12 days to soften tannins and develop more complex flavors. One hundred percent of the wine underwent malolactic fermentation to enhance roundness and depth,
while 50% aged in French oak (20% new) for 14 months to add a subtle toasty tone.
TECHNICAL DATA
Varietal Composition: 86% Cabernet Sauvignon, 10% Syrah,
2% Cabernet Franc, 2% Petite Sirah
Appellation: 60% Monterey County, 29% San Luis Obispo County, 4% Lake County, 3% San Benito County,
4% Mendocino County
Oak Aging: 14 months
TA: 6.60g/100ml
pH: 3.53
Alcohol: 13.5%