Nose
aromas of blackberry, boysenberry and ripe fig coupled with seductive loam, leather, dark chocolate and spice scents.
Palate
Full and well-rounded on the palate, its lavish blackberry, black cherry and dark chocolate flavors are framed by powerful, yet supple tannins and extend into a long, lush finish.
Growing Conditions
In 2006, a wet spring delayed budbreak and set back vine growth through June. A hot spell in mid-July quickened vine development and sugar accumulation, but August brought a return to cooler temperatures, which persisted through the balance of the growing season. This mild, classic late-summer and early-fall weather pattern allowed for slow, even ripening of our Benchland Select Cabernet Sauvignon grapes, which were harvested between October 23rd and October 25th.
Winemaking
To craft our Benchland Select Cabernet Sauvignon, Cakebread Cellars winemaker Julianne Laks ferments the fruit from each vineyard site separately, employing the tank sizes, yeast strains, fermentation temperatures and maceration techniques best suited to each lot, which vary not only by location and ripeness level, but also by clonal type. These specialized fermentations and the lot-specific barrel aging regimens Julianne employs ensure that the finest attributes of each vineyard site are reflected in the final blend. Our 2006 Benchland Select Cabernet Sauvignon spent a total of 21 months aging in French oak barrels, 47% new, before bottling in July, 2008.
Aging
21 months in French oak, 47% new
