2006 North Coast Cabernet Sauvignon

Analysis

Grape Source
For this wine I reached out into the glorious vineyards of California’s North Coast and created an absolutely succulent blend made from grapes from Mendocino and Lake Counties. It was my first time using Cabernet from these areas, although I have made Pinot Noir for years out of these appellations. To tell the truth, I was knocked absolutely flat when I saw the quality of the wine as it finished fermentation---rich, fruity, structured….a true joy! The blend is mostly Cabernet, but has a bit of Petit Verdot and Merlot blended in too.

Chemistry at Bottling
pH: 3.74
Total Acidity: 5.1 grams/liter
Alcohol: 13.35%
Free Sulfur Dioxide: 30 parts per million
Total Sulfur Dioxide: 91 parts per million

Sensory Notes
Look for balanced fruit and oak in the nose, and cherries, red meat and smooth tannic structure on the palate—a wine that is balanced enough to be lovely for either quaffing or serving with a meal.