2006 CABERNET SAUVIGNON RUTHERFORD
WINE DETAILS
| retail price: | $30.00 |
| club price: | $24.00 |
| available: | None |
| cases: | 30000 |
| formats: | 750mL |
| released: | Aug 1, 2009 |
| date profiled: | Mar 5, 2010 |
| region: | Northern California |
| AVA: | Rutherford |
| vineyards: | Various |
| estate fruit: | Yes |
| single vineyard: | No |
| brix at harvest: | Blended |
| alcohol: | 14.7% |
| fined: | Yes |
| filtered: | Yes |
| oak type: | 50% French |20% Americ ... 50% French |20% American |30% Hungarian |
| oak barrels: | 50% New |
| oak aging: | 18 Months |
| varietal | % | AVA | clone |
|---|---|---|---|
| cabernet sauvignon | 87% | ||
| merlot | 6% | ||
| petite verdot | 5% | ||
| malbec | 2% |
| ships to: AL AK AZ AR CA CO CT DE FL GA HI ID IL IN IA KS KY LA ME MD MA MI MN MS MO MT NE NV NH NJ NM NY NC ND OH OK OR PA RI SC SD TN TX UT VT VA WA WV WI WY |
low sulfite wine
Winemaker Jeffrey Stambor Notes
Our 2006 Rutherford Cabernet Sauvignon captures the true essence of Rutherford. “It is like
walking through a blackberry bramble in the heat of summer,” explains Winemaker Jeffrey
Stambor. “There is an explosion of blackberry fruit, earthiness as you kick up some dust and a
hint of dried leaf character .” With opulent dark berry, black cherry, cocoa, anise, forest loam
and mineral notes, the wine has well-integrated oak spices that heighten alongside fruity
aromas for a long, lingering finish.
Rutherford soil is ideal for growing Cabernet Sauvignon and creates a signature taste in wines crafted from this region. To pull forward these characteristics, we continuously roll out new techniques on small lots, capturing the n ...more... uances of individual blocks. During fermentation, we used generous pump-overs for maximum extraction, followed by malolactic fermentation to round the tannins. We then blended these lots with a touch of Merlot, Petit Verdot and Malbec, adding complexity and depth
Rutherford soil is ideal for growing Cabernet Sauvignon and creates a signature taste in wines crafted from this region. To pull forward these characteristics, we continuously roll out new techniques on small lots, capturing the n ...more... uances of individual blocks. During fermentation, we used generous pump-overs for maximum extraction, followed by malolactic fermentation to round the tannins. We then blended these lots with a touch of Merlot, Petit Verdot and Malbec, adding complexity and depth
PH | 800.373.5896
