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Cakebread Cellars
Cabernet Sauvignon |
2005 Cabernet Sauvignon
Napa Valley
After crushing and cold-soaking the fruit for 24-36 hours to enhance extraction, the juice from each vineyard lot was fermented separately in temperature-controlled stainless steel tanks, at warm temperatures, to fully extract color and flavor. Fermentation completed in approximately seven days, but the wines macerated on the skins for an additional three weeks to maximize color and flavor extraction and enhance tannins. The free run juice from each lot was then drained and transferred to French oak barrels, 57% new, for aging. During this period, we frequently taste each lot to monitor its aroma and flavor development, texture, and oak character. In spring, 2006, the lots chosen for our Napa Valley bottling were blended, and subsequently aged an additional 14 months in barrel before bottling in July, 2006.
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ReviewsRating: 100
I'll be honest with you, if you know vino, you know Cakebread... I've brought Cakebread to dinners and folks eyes will just light up!
Reviewed by: Michael Nguyen |
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