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Technical Data:
Grapes 86% Cabernet Sauvignon, 9% Merlot, 3% Petit Verdot, 2% Cabernet Franc
Appellation: Dry Creek Valley
Harvest: September 27 – October 30, 2006
Fermentation: Fermented 18 days at an average temperature of 83°F
Barrel Aging: 20 months in 54% French oak, 28% American and new oak, 18% Hungarian oak
Alcohol: 14.5%
Total Acidity: 0.57
pH: 3.74
Residual Sugar: Dry
Aging Potential: 8 - 12 years
Winemaker Comments:
Since 2002, we have worked earnestly to produce impressively flavored Cabernet Sauvignon that is a true representation of Dry Creek Valley terroir. The 2006 vintage of our Cabernet Sauvignon displays impressive aromas of bright cherry, cola, and dried flower elements – all representative of our region. On the palate, this wine is very opulent displaying black stone fruit characters and silky smooth tannins. Palate filling flavors of sweet currant, black cherry, and cocoa are perfectly balanced with well-integrated oak nuances. This delicious wine should age beautifully for a decade or more.
Grapes 86% Cabernet Sauvignon, 9% Merlot, 3% Petit Verdot, 2% Cabernet Franc
Appellation: Dry Creek Valley
Harvest: September 27 – October 30, 2006
Fermentation: Fermented 18 days at an average temperature of 83°F
Barrel Aging: 20 months in 54% French oak, 28% American and new oak, 18% Hungarian oak
Alcohol: 14.5%
Total Acidity: 0.57
pH: 3.74
Residual Sugar: Dry
Aging Potential: 8 - 12 years
Winemaker Comments:
Since 2002, we have worked earnestly to produce impressively flavored Cabernet Sauvignon that is a true representation of Dry Creek Valley terroir. The 2006 vintage of our Cabernet Sauvignon displays impressive aromas of bright cherry, cola, and dried flower elements – all representative of our region. On the palate, this wine is very opulent displaying black stone fruit characters and silky smooth tannins. Palate filling flavors of sweet currant, black cherry, and cocoa are perfectly balanced with well-integrated oak nuances. This delicious wine should age beautifully for a decade or more.