Days of Harvest 10/11/13, 10/14/13, 10/16/13, 10/17/13
Brix at Harvest 26.6
Clones: See, ENTAV191, ENTAV337
Days on Skins: 40
TA 5.2 g/L
residual sugar <0.02g/L
The wine is a small lot co-fermentation of See, 191 and 337 clones of Cabernet Sauvignon, grown in classic gravelly iron-rich, nutrient-poor Howell Mountain soils. The fruit was hand selected and sorted prior to destemming, and the berries were sorted after destemming to remove any imperfect fruit. It underwent native fermentation in an open-top tank, managed with hand punch downs and a long extended maceration. The new wine was racked into carefully selected mostly new French oak barrels and aged for twenty months before bottling unfined and unfiltered.
Deep purple, our Howell Mountain Cabernet Sauvignon is a classic expression of the mountain, opening with aromas of dark chocolate, black cherry and cassis. The palate explodes with the flavors of black currant, black raspberry, chocolate covered cherries, and spice, finishes with graphite, clove, and well, more chocolate. Enjoy it over the next 15 or more years.