Vintage 2014
Wine Type Red
Varietal Cabernet Sauvignon
Region California
Winemaker Harry Hansen
英镑的葡萄园,纳帕谷的总理酒厂胜地之一,提供广泛的独特、 手工精美的葡萄酒从其回家的称谓。斯特林葡萄园纳帕谷葡萄酒显示深度、 强度和令人难以置信的质量代表的加州最著名的葡萄酒产区。斯特林葡萄园纳帕谷葡萄酒的葡萄生长在整个山谷中 14 多样优质葡萄园 — — 从酷南部卡内罗斯庄地区温暖和崎岖的最北端附近托流域中上游。这些令人难以置信的葡萄园给酿酒师哈利汉森一些最好的纳帕谷水果从选择和工艺这些独特、 强烈味道独特和富有表现力的葡萄酒。

Tasting Notes

Contemporary and elegant, our 2016 West Coast Cabernet Sauvignon is dark in color with red purple hues. On the nose aromas of mocha, boysenberry, currant, cooked blackberry, toasted vanilla. The palate is a crowd pleaser with clove, lavender, blueberry that leads into a long and seamless finish of black plum and mocha.

Vineyard Notes

We sourced our grapes from three main appellations on the Central Coast to create our classic California Cabernet Sauvignon. One of our favorite vineyards is in Paso Robles, where large diurnal temperature swings produce big, spicy, berry flavors. From Paicines, which is located in warm San Benito County, we added balance and richness, which comes from the fruit’s dark, brambly flavors and ripe tannins. San Lucas Valley, which has steady coastal breezes and slightly cooler overall temperatures, provided the dynamic tannins and ripe, red fruit characters that added the perfect complement to the overall profile .

Vintage Notes

2016 was another brilliant growing season for most of California, although prolonged drought conditions continued resulting in lower yields in the vineyards. The conditions throughout the growing season were consistent, even and warm with few unbearable, damaging heat spikes. California did experience a wet October, but most grapes were already picked and safely in the winery before the rains began. Overall, the quality and fruit characteristics in this vintage were very good with well-developed flavor profiles and excellent color development. .

Winemaking Notes

To achieve the rich varietal expression and approachable fruit profile in our Cabernet Sauvignon, we harvested our fruit at the peak of ripeness, followed by frequent pump-overs throughout fermentation. This constant contact between the skins and juice enables maximum flavor extraction from the fruit. We then aged the wine for approximately 10 months in a combination of American and French oak barrels to lend sweet, toasty vanilla tones and build structure.