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2010 Oakville Cabernet Sauvignon
2010 Oakville Napa Valley Cabernet Sauvignon 750ml

2010 Oakville Cabernet Sauvignon
bottle
label
Wine Specs
Vintage
2010
Varietal
Cabernet Sauvignon
Appellation
Oakville
Harvest Date
October 21-27, 2010
Sugar
24.50 Brix
Acid
6.1 g/L
pH
3.65
Bottling Date
December 8, 2012
Alcohol %
14.2
Robert Parker
90
Stephen Tanzer's
91
In Stock
Add To Cart
$75.00
/ bottle
SKU: SDCS107S

Deep colored, heady aromas of ripe black cherries, peppery spice rack, and cigar box are emitted from this wine’s fragrant bouquet.  Provocative, aromatic displays of ripe berries layered over rich velvety tannins produce an impeccable multi-layered mouthfeel.  Elegantly compliments grilled steak, braised short ribs, rack of lamb and aged cheese such as Blue, Brie and Camembert.  

Wine Specs
Vintage
2010
Varietal
Cabernet Sauvignon
Appellation
Oakville
Harvest Date
October 21-27, 2010
Sugar
24.50 Brix
Acid
6.1 g/L
pH
3.65
Bottling Date
December 8, 2012
Alcohol %
14.2
Robert Parker
90
Stephen Tanzer's
91
Wine Profile
Tasting Notes
"Nils Venge's 2010 Cabernet Sauvignon Oakville is a winner. Lots of creme de cassis fruit intermixed with toasty oak, licorice and spicy aromas jump from this dark ruby/plum-colored wine. With a Pauillac-like cedar/wood character, a broad, expansive mouthfeel and a spicy finish, this round, seductive, rich,full-bodied 2010 should drink well for 10-15 years." Robert Parker
Vineyard Notes
In 2010 we hand-picked all 35 tons of our Cabernet Sauvignon grapes swiftly during a seven day period. The majority of the grapes came from the dry farmed 9.5 acres of Cabernet Sauvignon planted on the estate located one-third mile north of Oakville Cross on Money Road. Our soils are of Pleasanton and Bale loam series with spots of silt and gravel. Rootstock is Teleki 5C on 6 x 12 ft. spacing. This year the wine was a blend of 85% Cabernet Sauvignon grapes from the estate and 6% Atlas Peak, with 9% Petit Verdot grapes from Truchard Vineyard in Los Carneros, Napa Valley.
Production Notes
The fruit was sorted both in the vineyard and on the crushpad, then gently crushed into small stainless fermenters. We left the juice to ferment on the skins for fourteen days after inoculation using Montrachet yeast. The wine went through a combination of punch-downs and pump-overs twice daily during this period. After pressing, the wine was racked into 60% new French and 10% American oak barrels and left to age for 26 months. During this time native malo-lactic fermentation occurred. This wine was polish filtered prior to bottling.
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