Intriguing aromas of black cherry, clementine peel and cranberry are accented by notes of allspice, licorice and minerals.
Dense color suggests its mountain origin, and the palate echoes the aromatics along with flavors of baked apple, white pepper and Asian five spice. The wine has a lovely mid-palate, the result of fermentation in new French oak tanks. At this stage of development, the wine shows impressive structure and potential. Plentiful chewy tannins and signature Spring Mountain acidity provide shape and structure to the wine. This vintage will easily age over several decades. In its youth, decant 1-2 hours before service.
The 2011 vintage was cool and late, with greater than average rainfall (63 vs 46 inch norm). Warm temperatures at harvest brought the grapes to full physiological maturity and gave the Cabernet Sauvignon and complementary varieties a bright and pure varietal character. The 2011 Cabernet Sauvignon benefited from fermentation in new Taransaud oak tanks, resulting in earlier tannin integration and approach-ability upon release. For the fourth consecutive vintage, yields were very low, only one ton per acre, as compared to the normal average of 1.5 tons.
22 Months in French oak, 60% new