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Wine Notes: 2006 Cabernet Sauvignon Tasting NotesOur goal is to produce a distinct and elegantly-styled Cabernet Sauvignon of the highest quality. A wine with richness, but with balance of all components. Complexity and nuance without being over-the-top with excessive ripeness and alcohol. In short: a kind of Bordeaux-California hybrid. Delicious black currant fruit loaded with cedar/tobacco spices is expressed in the bouquet which leads to sumptuous mouth-filling Cabernet fruit flavors tinged with olive and vanilla notes. Smooth and long in the mouth. This release is totally satisfying and very drinkable now as a young wine, but will certainly age for at least 5 more years. |
WinegrowingThe Diamond Springs Cabernet Sauvignon is made solely from Estate fruit, organically grown and sustainably farmed, on Brent and Janie Cohen's ranch outside of Diamond Springs, California. Situated in a secluded canyon on the North Fork of the Cosumnes River, this south-facing vineyard is planted on gravely river soils that closely mimic the environment of Bordeaux. This small 3-acre vineyard is meticulously farmed and groomed by viticulturist Bill Naylor and his crews. The clone is 337, initially brought to the U.S. in a suitcase from France in the late 1990's and later selected by the authoritative Institute of Research in Bordeaux called INRA. Widely, and successfully, planted in California over the last decade, the clone is appreciated for its small berries and moderate yield. The wines it produces are typically dense and complex. The grapes were fermented in small lots and aged in 100% French oak (50% new) for 20 months before being bottled unrefined and unfiltered in early June 2008.
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