Nose
Perfume of fragrant roses, Meyer lemon blossoms, cassis and a sweet blend of red and blue berries.
Palate
Opulent, still elegant and well-balanced palate, red juicy cherries, huckleberries and blackberries with touch of pink grapefruit and candied orange peel finishing with hints of cedar, cigar box as well as espresso roast, with velvety tannins , it reveals impressive purity and texture in addition to a full-bodied, rich finish.
Growing Conditions
The grapes for the Napa Valley Cabernet Sauvignon come from the coolerConn Valley at La Herradura Bineyards at the foothills of Howell Mountain in the Napa Valley AVA,. Respect and protection of the fruit is our number one objective during the whole process.
Harvest
Handpicked in 35 pound picking lugs on October 27 and November 7 in our 35lb yellow picking bins.
Bottling
We did not fine nor filter the wine prior to bottling in order to keep it as expressive and balanced as possible.
Winemaking
De-stemmed and entirely hand-sorted on our state-of-the-art sorting tables prior to a 5-day cold soak at 37°F. The alcoholic fermentation and the extended maceration happened in our temperature controlled tank small tanks for 15 days with pump-overs twice a day. After 3 weeks of extended maceration, the wine was barreled into 75 percent new French oak barrels in order to go through the malolactic fermentation and ageing, Topping and racking the barrels until the bottling.
Aging
18 months in 75 % new French oak barrels
Appearance
Opaque ruby color.
Food Pairing
The 2006 vintage exhibits an opaque ruby purple color along with a wonderful perfume of fragrant roses, Meyer lemon blossoms, cassis and a sweet blend of red and blue berries. Opulent, still elegant and well-balanced palate, red juicy cherries, huckleberries and blackberries with a touch of pink grapefruit and candied orange peel finishing with hints of cedar, cigar box as well as espresso roast, with velvety tannins, it reveals impressive purity and texture in addition to a full-bodied rich finish.
