2019 CABERNET SAUVIGNON
Elevation
Napa Valley
$250.00  |  Club Price $250.00
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WINE ENTHUSIAST: 92 Points

ABOUT
TASTING NOTES
This Cabernet Sauvignon displays layered notes of elegant dark fruit, velvety tannins that melt on the palate, and an incredible balance that makes this wine stand by itself. It offers great aromatic concentration of black currant, plum, cassis and mocha. On the palate the wine is beautifully balanced with flavors of dark cherry, blackberry, and a hint of cigar box. The bright layers of fruit combine with well-integrated oak nuances for a wonderfully long, lasting finish.
293 cases produced


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WINEMAKING NOTES
Varietal Composition: 100% Cabernet Sauvignon
Technical Data: ALC: 14.3% by vol.; TA: 6.6 g/L; pH: 3.60
Cooperage: 10% Concrete tank, 90% French oak barrels,
40% New oak

The grapes were hand harvested at night and promptly brought to the winery. The fruit was hand-sorted, all the way down to individual berries. Grapes were placed in three different fermentation vessels small, closed top fermenters top fermenters (60%), 500-liter French oak puncheons (30%), and concrete tanks (10%). They underwent a three-day cold soak, after which they are gradually brought up to temperature, and fermentation was done by native yeast. Fermentation, in the puncheons, lasted 28 days and the slow extraction of oak enhanced the body and added depth to the finished wine. In the stainless-steel and concrete fermenters, grapes fermented for 40 days, with twice a day pumpovers and 3 delestage to emphasize the elegant fruit, soften the tannins and stabilize the color. The wine completed secondary fermentation and was aged for 22 months in 90% French oak barrels, using 40% new oak, with about 10% of the blend ageing in concrete tanks.
VINEYARD NOTES
In 2016, as part of the replantation project of our Estate Vineyard, we planted 6 acres of Cabernet Sauvignon, across 4 blocks. We chose to plant 4 different grape clones, on the higher ridges of our vineyard, which sit at 450 feet of elevation, above sea level, within the distinctive Mt. Veeder A.V.A. These gravely soils, and the sweeping slopes are perfect for producing grapes with tangible fruit and tannin profiles, in order to produce a unique Cabernet Sauvignon.
This is a cooler climate Cabernet Sauvignon, as temperatures are moderated by the adjoining San Pablo Bay, cool afternoon breezes, and persistent morning fog. As hot air rises above the inland valleys, it is draws cool air from the Pacific Ocean. The sun burns off this fog late in the morning, causing temperatures to increase throughout the afternoon. This climate allows the grapes to develop great phenolic development, with natural, bright acidity. The steep hillside vineyard blocks, with their gravely, fine textured soils, ensure a brilliant concentration of flavors and harmonious balance.
We are so proud to present you the first vintage ever produced of an Artesa Estate Vineyard Cabernet Sauvignon!
VINTAGE NOTES
In 2019 conditions returned to those of a more typical vintage. Starting off with a slightly wetter winter than previous years and transitioning into what we consider characteristic Los Carneros weather patterns - morning fog and mild temperatures rolling into to spring.
In May, we received some significant late rainfall that allowed us to pull back on irrigation. Throughout the spring we were granted moderate temperatures and perfect weather patterns for grape growing. Then summer came and differentiated the various growing regions and their respective micro-climates, each one expressing itself as independent as ever.
We began harvest mid-August, beginning with grapes from our Estate vineyard, intended to produce our sparkling wines. Shortly after, the first Pinot Noir grapes made their way to the winery. Mid-September to mid-October is when we saw the complexities weaving through the vintage, as more varieties reached their optimum point of maturity and were ready for harvest. In 2019 overall quality of the fruit was incredible, with white varieties allowed to retain the acidity and freshness we strive for, and red varieties developing their lusciousness and stoutness.

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