2008 CABERNET SAUVIGNON
WINE DETAILS
| retail price: | $22.00 |
| club price: | $17.60 |
| available: | None |
| cases: | 779 |
| formats: | 750mL |
| released: | May 11, 2010 |
| date profiled: | Mar 14, 2011 |
| region: | Columbia Valley |
| AVA: | Yakima Valley |
| vineyards: | Airport Ranches |
| estate fruit: | Yes |
| single vineyard: | Yes |
| brix at harvest: | 24.2° |
| alcohol: | 14.4% |
| fined: | No |
| filtered: | Yes |
| oak type: | 60% French |30% Americ ... 60% French |30% American |10% Hungarian |
| oak barrels: | 30% New |
| oak aging: | 19 Months |
| varietal | % | AVA | clone |
|---|---|---|---|
| cabernet sauvignon | 100% |
| ships to: AK AZ CA CO CT FL GA HI ID IL IN IA LA MI MN MO NE NV NM NY NC ND OH OR SC TX VT VA WA WI WY |
Winemaker Marcus Miller Notes
The cabernet sauvignon was sourced from vines planted on our runway vineyard (part of Airport Ranches) in 1989. This site has deep, well-drained warden silty loam soils, a gentle slope, southwest exposure, and an elevation of 920 ft. above sea level. One of the best qualities of this older block is that the vines come into balance on their own – rarely yielding over 4 tons an acre. These vines produce elegant cabernet that have good acidity.
Our winemaking begins with a pre-sort of the fruit to make sure only ideal clusters get vinified. After being destemmed, a gentle peristaltic pump is used to transfer the must to the fermentation vessel. The wine is fermented in 6 ton stainless steel tanks and 1 ton stainless steel fermento ...more... rs. Pump-overs, Rack and Returns, and Punch-downs are used to extract tannin and color from the skin. Ideal peak ferment temperatures are 80-84 degrees. After the wine has finished fermenting it is pressed and settled for 48 hours before going to barrel. Barrels are typically 25%-35% new, and are composed of 60% French, 30% American, and 10% Eastern European. The wine goes through malolactic fermentation in barrel and then is racked. Blending occurs during the 2nd racking, usually in April. Racking continues every 3 months until the wine is finally bottled in May after 19 months in barrel. Prior to bottling, the wine is pad filtered and bottled using screw cap closures.
COLOR: Dark garnet
NOSE: This wine unveils a generous bouquet of spice & dark berries.
PALATE: Full-bodied with a smooth entry & firm tannins taking hold on the finish.
PEAK DRINKING: Now through 2018.
Our winemaking begins with a pre-sort of the fruit to make sure only ideal clusters get vinified. After being destemmed, a gentle peristaltic pump is used to transfer the must to the fermentation vessel. The wine is fermented in 6 ton stainless steel tanks and 1 ton stainless steel fermento ...more... rs. Pump-overs, Rack and Returns, and Punch-downs are used to extract tannin and color from the skin. Ideal peak ferment temperatures are 80-84 degrees. After the wine has finished fermenting it is pressed and settled for 48 hours before going to barrel. Barrels are typically 25%-35% new, and are composed of 60% French, 30% American, and 10% Eastern European. The wine goes through malolactic fermentation in barrel and then is racked. Blending occurs during the 2nd racking, usually in April. Racking continues every 3 months until the wine is finally bottled in May after 19 months in barrel. Prior to bottling, the wine is pad filtered and bottled using screw cap closures.
COLOR: Dark garnet
NOSE: This wine unveils a generous bouquet of spice & dark berries.
PALATE: Full-bodied with a smooth entry & firm tannins taking hold on the finish.
PEAK DRINKING: Now through 2018.
PH | 509.786.7401
