Characteristically dense, brooding and complex aromas of ripe blackberry, dark plum, cassis, licorice, violets and graphite
intense, powerful and amazingly concentrated boysenberry, blackberry, black plum and blackcurrant flavors, which take on intriguing spice, earth and mineral tones on the extremely long-lasting finish. Tightly structured, with firm, but well-integrated tannins and incredible depths of layered fruit
In 2013, a warm, dry spring initiated early bud-break, ensured trouble-free vine flowering and grape set, and led to a consistently mild summer that fostered slow, even ripening and characteristically concentrated flavors in our Vine Hill cabernet grapes. The fruit was night- and hand-harvested, for freshness and varietal intensity, between October 1st and October 3rd.
The distinctive attributes of our Vine Hill Cabernet Sauvignon owe to its location and mature vines. To maximize its singular character, Cakebread Cellars winemaker Julianne Laks employs traditional artisan winemaking techniques. After the grapes are crushed, the must (unfermented juice and skins) from each of the three vineyard lots is cold-soaked for 48 hours to enhance the extraction of color, aromas, flavors and fine tannins prior to initiating fermentation with a cultured French yeast strain. Once fermentation completes, the wines enjoy an extended maceration on their skins to fully extract color and flavor and soften tannins. Our 2013 Vine Hill Cabernet Sauvignon spent 21 months in French oak barrels, 57% new, before bottling on August 5th, 2015.
21 months in French oak, 57% new