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2009 Napa Valley Cabernet Sauvignon

2009 Napa Valley Cabernet Sauvignon
09 cab
Wine Specs
Vintage
2009
Varietal
Cabernet Sauvignon
Harvest Date
October 27 – 30, 2009
Sugar
24.5 Brix
Acid
5.8 g/L
pH
3.66
Aging
24 months in French oak
Bottling Date
December 8, 2011
Alcohol %
14.5
Robert Parker
91
Stephen Tanzer's
91
6 In Stock
Add To Cart
$125.00
/ bottle
SKU: SDCS097S

This year the wine was a blend of Cabernet Sauvignon grapes from the estate and the Truchard vineyard in Los Carneros for 86% of the wine.  The 7% Petite Verdot grapes and 7% Cabernet Franc grapes both came from Truchard Vineyard in Los Carneros, Napa Valley.

Wine Specs
Vintage
2009
Varietal
Cabernet Sauvignon
Harvest Date
October 27 – 30, 2009
Sugar
24.5 Brix
Acid
5.8 g/L
pH
3.66
Aging
24 months in French oak
Bottling Date
December 8, 2011
Alcohol %
14.5
Robert Parker
91
Stephen Tanzer's
91
Wine Profile
Tasting Notes
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.
Ratings
"Good bright red-ruby. Sexy, aromatic nose combines blackcurrant, violet, graphite, bitter chocolate and spearmint oil. Tightly wound and youthfully medicinal, with a flavor of kirsch dominating the middle today. Finishes savory, dry and very long, with big, palate-saturating tannins. A small percentage of these barrels are from Virginia oak.” Rated 91 points by Steven Tanzer’s International Wine Cellar "The 2009 Cabernet Sauvignon shows gorgeous focus in its beautifully delineated fruit and expressive aromatics. Blackberry, cassis, spices and licorice are some of the nuances that wrap around the palate in this fleshy, generous Cabernet Sauvignon." - Review by Robert Parker
Vineyard Notes
In 2009 we hand-picked all 30 tons of our Cabernet Sauvignon grapes swiftly during a four 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.
Production Notes
The fruit was sorted both in the vineyard and on the crushpad, then gently crushed into small fermenters. Here we left the juice to ferment on the skins for fourteen days after inoculation with cultured 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 65% new French and 5% American oak barrels and left to age for two years. During this time native malo-lactic fermentation occurred. This wine was bottled un-fined and un-filtered.
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