337 Lodi Cabernet Sauvignon 2006
- Winery: 337
- Region: USA » California » San Joaquin County » Lodi
- Varietal: Cabernet Sauvignon
Tasting Notes:
At the winery, the grapes are destemmed, but not crushed, resulting in a good mix of whole berries to crushed berries...
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A rush of spice with blackberries and cherry. The finish is smooth and velvety and the flavor of the cabernet is not lost. Read more
This is my favorite cabernet. It was recommended to me at a restaurant and I haven't been able to find one I liked as well since. It has a deep, ... Read more
herby/cabbage scent strong - allow to breathe before drinking sour/smoky flavors Read more
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User Reviews for 337 Lodi Cabernet Sauvignon
Add your reviewA rush of spice with blackberries and cherry. The finish is smooth and velvety and the flavor of the cabernet is not lost.
This is my favorite cabernet. It was recommended to me at a restaurant and I haven't been able to find one I liked as well since. It has a deep, rich flavor balanced with a sweetness not typically found in cabernets.
From the wine tasting party, this was Alaska -- brought by Bo. I liked it. I said it was good and smooth.
Starts Smooth dry finish will age well high in tannins at the finish pairs well with new hasten dazs blackberry cabernet sorbet
External Reviews for 337 Lodi Cabernet Sauvignon
Wine Tasting NotesThis wine is dominated on the nose by black fruits, blueberries, liquorice and cola notes. It offers hints of cedar, vanilla and cigar box from the oak. On the palate, this strong wine presents deep, rich fruit flavors and is well complemented with softer tannins from the Napa Valley Cabernet Sauvignon.
Ratings & Tags for 337 Lodi Cabernet Sauvignon
Winemaker's Notes:
The winemaking process for the 337 Cabernet Sauvignon begins in the vineyard, where the winemakers closely monitor the development of flavors and most importantly, the evolution of the tannins. When the tannins achieve optimal ripeness around 25 brix, the grapes are picked at night and delivered to the winery cold. At the winery, the grapes are destemmed, but not crushed, resulting in a good mix of whole berries to crushed berries. These grapes sit in the tank for 24-36 hours cold before the fermentation begins. After the grapes go through primary and malolactic fermentation, the wine is barrel-aged in a mix of French and American oak.
Tasting Notes:
At the winery, the grapes are destemmed, but not crushed, resulting in a good mix of whole berries to crushed berries. These grapes sit in the tank for 24-36 hours cold before the fermentation begins. After the grapes go through primary and malolactic fermentation, the wine is barrel-aged in a mix of French and American oak.
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