Days of Harvest 10/09/2014 and 10/10/2014
Brix at Harvest 26.6
Clones: See, ENTAV191, ENTAV337, UCD 7
Days on Skins: 33
TA 5.7 g/L
residual sugar <0.02g/L
Because of low yields we combined the best grapes of our Home and Knoll Vineyard for the first time,
The wine is a blend of two small lot co-fermentations of See, 191, 337 and 7 clones of Cabernet Sauvignon, grown in classic gravelly volcanic 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 open-top tanks, was managed with twice daily 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-six months before bottling unfined and unfiltered.
Complex and rich, our Howell Mountain Cabernet Sauvignon is a classic expression of the mountain, opening with aromas of cassis and black and red cherries. The palate is supple and mineral laden, with a core of black raspberry, chocolate cover cherries, and sweet spices, finishing with clove, tarragon, and cocoa. Enjoy it over the next 10 or more years.