Nose
The aroma is forward with dark fruits like blackberry, black currant and dark cherry. Amongst the fruit is a brambly damp forest floor, dark chocolate with cocoa dust, sweet oak and toast.
Palate
With great depth and viscosity, dark cherry and blackberry dominate the fruit upon entry and mid palate. The fruit lingers, mingled with refined tannins and balanced acidity, providing a long, rewarding impression in the finish.
Growing Conditions
This growing season was ideal and some would venture to say.... “perfect”. With textbook conditions for spring bud break, the vines continued steady growth over the spring, flowering and fruit set. Classic weather promoted a very even set of fruit that was abundant but not over cropped. The long summer days brought a normal veraison, initiating the long ripening period that achieved our goals before the fall rains. Harvest was a winemaker’s dream.
Harvest
Various dates between 9/14-10/18, averaging roughly 24.7° Brix, the majority of the fruit was harvested in October.
Winemaking
Stainless steel fermenters at 75-86° for 10-28 days skin contact
Aging
Barrels: Approximately 43.7% new French oak, 3.2% new American oak, with 51% used FO and 2.1% used AO Cooperage: Mostly World Cooperage Aged in Barrels: 25.5 months
Appearance
The Freemark Abbey Knights Valley Cabernet Sauvignon color is opaque dark ruby, giving the impression of a wine with immense depth.
