2006 Cabernet Sauvignon
Composition: 95% Cabernet Sauvignon, 5% Cabernet Franc
Total Acidity: 6.1 g/L pH: 3.67
Residual Sugar: <1.00 g/L (dry)
Dense, concentrated dark plum, currant and bay leaf flavors make up the core of this full bodied Cabernet. The supple tannins are accentuated with cigar box and cracked black pepper flavors. Delicately balanced acidity leads to a long, elegant finish. Structured to cellar for at least 15 years.
The valley welcomed 2006 with a flood that was the precursor to a long, wet winter. Although the vineyards were mostly unharmed, the weather did delay bud break by a few weeks. Thanks to vines of immature clusters, a 10 day heat spike in mid-July resulted in very little sunburn damage, but quickly raised the sugar levels to be on par with an average year. Mild weather returned and a long, slow harvest resulted in tight tannins and beautiful structure.
We harvested our grapes in late October. Initial average Brix was 25.5. After cold soak, fermentation, and extended maceration, the juice was pressed and filled into 100% French oak barrels (50% new) for malolactic fermentation and aging. Bottled in August 2008, total barrel time was 18 months.