GOLD MEDAL winner in the San Francisco Chronicle Wine Competition this wine has an incredible Cab nose, wonderful flavors in the mouth and a soft finish on its own which will rise to meet power in any food.
The wine is extremely food friendly and will enhance the pleasure of beef dishes. The soft fruit taste betrays its acid content which works well with grilled red meat and it is excellent with powerful dishes such as grilled steak with blue cheese, onions and mushrooms.
The wine shows sweet cigar box and dark fruit cassis on the nose with hints of black pepper.
Soft toffee and honey combine on the palate with smooth structured mouth feel and velvety tannins as proof of the superior structure.
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.
Color | Red |
---|---|
Vintage | 2006 |
Style | Red Bordeaux |
Appellation | Dry Creek Valley |
Varietal | Cabernet Sauvignon |
Date Bottled | 1st Jan 2009 |
Drinkable | 2018 |
Alcohol | 14.20% |
Bottle Size | 750ml |