Nose
This Spring Mountain Cabernet Sauvignon has a rich depth filled with ripe blackberry, dark cherry and nicely integrated oak spices. There is a nuance of dark chocolate, cocoa powder and mint leaf.
Palate
The flavor is reminiscent of dark cherry, on a bed of firm, yet resolved tannin with great balance of body and acidity. This cabernet sauvignon from Freemark Abbey is a great example of a mountain cab, with the rich extraction of abundant flavors providing a wine of great depth and pleasure. It is hard to just taste it.
Growing Conditions
The above average rainfall for the winter and spring left the precipitation totals more than a third above normal by the end of June. The cooler, wet spring delayed bloom and disrupted fruit set, resulting in shatter in parts of the region. The cooler-than-average growing season continued throughout summer resulting in a later-than-average harvest. The delayed maturity of the fruit, coupled with a few early autumn rain storms, made for a very challenging harvest season. With experience, we were able to overcome these obstacles, producing really fine wines expressing the aromas and flavors preserved by a cooler than average growing season.
Harvest
October 26 and November 2, 2011 Average= 24.5° Brix
Bottling
April 2014
Winemaking
5 day cold soak, inoculated with D245 and Melody yeast, 10 day fermentation at 88° F at the peak, with a total of 23 days of skin contact.
Aging
Cooperage: Taransaud, World Cooperage % of new wood: 66% new French Oak Aged in Barrel: 771 days.
Appearance
Very dark with dark ruby edges.
