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Wine Details
Price:
$29.00 per bottle
Description:
Fruit for our 2002 reserve Cabernet Sauvignon was sourced from two vineyards on the St. David’s Bench and a third site in Niagara-on-the-Lake, harvested in late October at 22.1ºBrix. Fruit lots were vinified separately in small 800-kg batches, utilizing the traditional method of punch-down of the cap. Four different yeast strains were used. After a short post-ferment maceration, wines were pressed off into a mixture of French and American oak barriques. Malolactic fermentation in barrel. Aged in oak for 23 months. Of the 12 barrels that are in the final cuveé, there were eight French and four American barriques; five of the barrels were new oak.
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Varietal Definition
Cabernet Sauvignon:
Cabernet Sauvignon is the most widely planted and significant among the five dominant varieties in France’s Bordeaux region, as well as the most successful red wine produced in California. Though it was thought to be an ancient variety, recent genetic studies at U.C. Davis have determined that Cabernet Sauvignon is actually the hybrid offspring of Sauvignon Blanc and Cabernet Franc. Cabernet Sauvignon berries are small with black, thick and very tough skin. This toughness makes the grapes fairly resistant to disease and spoilage and able to withstand some autumn rains with little or no damage. It is a mid to late season ripener. These growth characteristics, along with its flavor appeal have made Cabernet Sauvignon one of the most popular red wine varieties worldwide.
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