Clarissa Vin Rouge 2006
There is aromatic purity and depth here, expressive of our estate fruit which in this case is Cabernet Franc, Merlot and Cabernet Sauvignon.
Originally designed by Bill to drink without food this wine nevertheless is excellent paired with simple, direct foods such as hamburger, steak, dense white fish and white meats, like chicken or pork.
The deep, brilliant, ruby-red color is supported by the bouquet as it opens up when swirled in the glass to reveal complex aromas of blackcurrant, fruit in brandy, vanilla, and understated oak. The nose gains in complexity and intensity over time, but the fruit always prevails. On the palate this wine starts out powerful and elegant with a great deal of freshness then rich and dense on the middle palate. The tannin is luscious, but fine-grained and the fruit flavors go into quite a long aftertaste that remains fresh.
250 cases produced
The 2006 harvest finished in early November and will go down as a 'grower's year' as vintners were faced with a variety of challenges from New Year flooding to wet weather that continued late into spring delaying budbreak. By early June, the sun came out and vines began to bloom and set fruit. Mid-July presented a record-setting ten day heat wave, but the canopy had not yet been thinned because of the delayed season and young clusters were shaded from the hot sun. Most growers agreed that the heat helped catch the vines up to a "normal" place in the growing season. Somewhat cooler weather arrived in August and continued throughout harvest, allowing for moderately paced and deliberate ripening and a long harvest period. Cool weather dominated early October, with rain coming in the first week, but the white varieties were in and this presented no damage to the black varieties still on the vine.
French Oak for 22 months, approximately 40% new, 40% one use and the balance neutral.