2010 Cabernet Sauvignon
Wine Specs
Vintage
2010
Varietal
Cabernet Sauvignon
Appellation
Monterey
Vineyard
64% San Lucas, 32% Hames Valley, 4% Scheid-Arroyo Seco
Harvest Date
October 26 - November 2
Harvest Brix
Average of 24.3°
pH
3.51
Aging
20 months in 57% American, 32% American and & 11%
Bottling Date
June 11, 2012
Alcohol %
13.8
2 In Stock
Arguably the most important red wine grape in the world, a distinguished Cabernet Sauvignon is one of life’s great pleasures. We choose our Cabernet sites carefully: warm days with lots of sunshine, cool nights to preserve the balance of the fruit, well-drained soils, and gentle slopes. These elements allow us to produce exceptional Cabs year in and year out. Our 2010 Cabernet Sauvignon is intense and focused, with a rich, concentrated core of blackberry and black raspberry fruit, complemented by notes of coffee and chocolate on the finish. The balance of fruit, acidity and well-integrated tannins make this an ideal drink-now companion to fine cuisine, while aging will only enhance the layers and complexity.
Wine Specs
Vintage
2010
Varietal
Cabernet Sauvignon
Appellation
Monterey
Vineyard
64% San Lucas, 32% Hames Valley, 4% Scheid-Arroyo Seco
Harvest Date
October 26 - November 2
Harvest Brix
Average of 24.3°
pH
3.51
Aging
20 months in 57% American, 32% American and & 11%
Bottling Date
June 11, 2012
Alcohol %
13.8
Wine Profile
Vineyard
The Cabernet grapes were sourced from our estate San Lucas and Hames Valley Vineyards. San Lucas is a postcard-perfect vineyard, with gorgeous rolling topography, sunshine-filled days, and cool nights. Hames is located at the southern edge of Monterey County and has a climate characterized by a high day-to-night temperature differential, with a variation of up to 50° quite common. Each vintage, these two vineyard sites duke it out for the Cabernet title, with San Lucas getting the edge in our 2010 blend. The 2010 growing season was even longer than most in Monterey County, with cool summer temperatures delaying the vines by about two weeks. Warm weather in late September and October ripened the fruit and the grapes were brought in at full phenolic ripeness.
Varietal Composition
100% Cabernet Sauvignon
Winemaking
The grapes were handpicked, destemmed and crushed into small bins for fermentation. Fermentation was carried out in small lot, open-top fermenters. The cap was punched down 3 times per day at the height of fermentation to gently increase extraction of color and phenolic compounds. The juice was racked clean to barrels for secondary malolactic fermentation and aging. Barrel aged for 20 months, each lot was tasted and individual barrels were selected for inclusion in the final blend. The wine is unfiltered, in order to preserve the tannin structure and aromatics. The bottled wine was laid down for an additional 2 years before release.
Cases Produced
467