14 Hands Cabernet Sauvignon Washington 2005
Winemaking Process After de-stemming, the intensely ripe fruit was gently crushed, then soaked in its cool juice to maximize flavor extraction. The mixture of juice and skins was allowed to warm and then inoculated with select yeast strains to initiate fermentation. Over the next 10 days, pumpovers occurred twice daily to extract color and tannins. The wine was aged for approximately 1 year in a combination of American and French oak barrels adding structure and complexity to the finished wine. Technical Data * Total acidity: 0.60 g/100ml * pH: 3.70 * Alcohol: 13.5% * Blend: 99% Cabernet Sauvignon. 1% Merlot
Complex, full-bodied, tastes of berries, faint taste of oak. A personal favorite of mine as it has a strong flavor without any overly bitter tones.
Actually for a wine of this price it was darn tasty! Drinkable, no medicinal quality, fruity, sweet fruits and a mild finish. Sure, it lacked structure, but its great for the price!
One and a half glasses