Baehner Fournier V3 2005

Winemaker's Notes:

concentrated aromas and flavors of black cherry, cassis, mocha, and cedar predominate whilst on the palate a full-bodied leap into luscious and intense Cabernet based blend, well structured with natural acidity and firm tannins. This 2005 blend consists of Cabernet Sauvignon, Merlot and Petit Verdot. The fruit was hand picked from our vineyards on a cool morning in October, 2005. It was promptly de-stemmed, crushed and placed in fermentation bins. During fermentation we hand punched three times a day for maximum extraction of color from the skins. When fermentation was completed we hand pressed the juice from the skins and seeds using a small Italian wooden basket press. We pressed this juice on a cool evening beneath a full moon while singing to our background CD – Mario Lanza classics. We can’t claim the music or the moon did much to improve our wine, but if the spirit of the wine makers can affect the quality of the wine, then this technique was a winner. After pressing, the wine mellowed and aged in new and neutral French oak barrels in ideal, cool cellar conditions for eighteen months. Each of the three wine varietals was processed separately but prior to bottling, the wines were blended to our specifications as we strove for the right balance of flavor and complexity. The result is 220 cases of a lovely Bordeaux Blend which we call V3 – a three varietals blend.

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External Reviews for Baehner Fournier V3

External Review
Source: AmericanWinery.com
07/24/2009

concentrated aromas and flavors of black cherry, cassis, mocha, and cedar predominate whilst on the palate a full-bodied leap into luscious and intense Cabernet based blend, well structured with natural acidity and firm tannins.



concentrated aromas and flavors of black cherry, cassis, mocha, and cedar predominate whilst on the palate a full-bodied leap into luscious and intense Cabernet based blend, well structured with natural acidity and firm tannins. This 2005 blend consists of Cabernet Sauvignon, Merlot and Petit Verdot. The fruit was hand picked from our vineyards on a cool morning in October, 2005. It was promptly de-stemmed, crushed and placed in fermentation bins. During fermentation we hand punched three times a day for maximum extraction of color from the skins. When fermentation was completed we hand pressed the juice from the skins and seeds using a small Italian wooden basket press. We pressed this juice on a cool evening beneath a full moon while singing to our background CD – Mario Lanza classics. We can’t claim the music or the moon did much to improve our wine, but if the spirit of the wine makers can affect the quality of the wine, then this technique was a winner. After pressing, the wine mellowed and aged in new and neutral French oak barrels in ideal, cool cellar conditions for eighteen months. Each of the three wine varietals was processed separately but prior to bottling, the wines were blended to our specifications as we strove for the right balance of flavor and complexity. The result is 220 cases of a lovely Bordeaux Blend which we call V3 – a three varietals blend.

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