Beckmen Vineyards Cabernet Sauvignon Santa Ynez Valley Estate 2005

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3.36 5 0.5
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Winemaker's Notes:

VINEYARDS & HARVEST The 2005 vintage proved to be a long one with warm days and cool nights, allowing for slow ripen...

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New York Wine Exchange
New York, NY (2,500 mi)
USD 24.99
750ml
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Well balanced, higher acidity then I typically prefer the fruit was almost lost in that, however it drank easily. Drink now. Read more

Excellent, smooth with good cab flavors, awesome deal. Read more

VINEYARDS & HARVEST The 2005 vintage proved to be a long one with warm days and cool nights, allowing for slow ripening and long hang time. The Ca... Read more

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User Reviews for Beckmen Vineyards Cabernet Sauvignon Santa Ynez Valley Estate

Add your review
Snooth User: angela3
173697105
3.50 5
05/01/2009

Well balanced, higher acidity then I typically prefer the fruit was almost lost in that, however it drank easily. Drink now.


Snooth User: jeffmeunier
9808187
4.50 5
11/25/2011

Excellent, smooth with good cab flavors, awesome deal.


External Reviews for Beckmen Vineyards Cabernet Sauvignon Santa Ynez Valley Estate

External Review
Source: The Wine Closet
07/21/2010

VINEYARDS & HARVEST The 2005 vintage proved to be a long one with warm days and cool nights, allowing for slow ripening and long hang time. The Cabernet Sauvignon this year was picked in early November during an Indian summer heat spell which ripened the grapes perfectly, creating a stylish wine with great balance and flavor. WINEMAKING 100% estate grown fruit Made with three different clonal selections, 15, 337, and 8, on multiple rootstocks Individual vineyard lots were destemmed, gently crushed and cold-soaked for 48 hours to extract color and taste-enhancing phenolics Fermentation took place in open tops for a period of 7-12 days, depending on the lot The caps were punched down by hand three times daily. After fermentation, the free run wine was drained to tank and racked to barrel The wine underwent spontaneous malolactic fermentation in barrel to integrate fruit and oak character The wine was barrel aged for 19 months in 50% neutral barrels and 50% new French and American oak The wine was bottled unfined and lightly filtered COMPOSITION 100% Cabernet Sauvignon HARVEST DATE November 2nd-9th ANALYSIS pH 3.6 Total acidity 5.8g/L Alcohol 14.5% Brix at harvest 25-25.6 PRODUCTION 2500 cases RELEASE DATE June 2007


Winemaker's Notes:

<strong>VINEYARDS & HARVEST</strong> <br/>The 2005 vintage proved to be a long one with warm days and cool nights, allowing for slow ripening and long hang time. The Cabernet Sauvignon this year was picked in early November during an Indian summer heat spell which ripened the grapes perfectly, creating a stylish wine with great balance and flavor. <br/><br/><strong>WINEMAKING</strong> <br/>100% estate grown fruit <br/>Made with three different clonal selections, 15, 337, and 8, on multiple rootstocks <br/>Individual vineyard lots were destemmed, gently crushed and cold-soaked for 48 hours to extract color and taste-enhancing phenolics <br/>Fermentation took place in open tops for a period of 7-12 days, depending on the lot <br/>The caps were punched down by hand three times daily. After fermentation, the free run wine was drained to tank and racked to barrel <br/>The wine underwent spontaneous malolactic fermentation in barrel to integrate fruit and oak character <br/>The wine was barrel aged for 19 months in 50% neutral barrels and 50% new French and American oak<br/>The wine was bottled unfined and lightly filtered<br/><br/><strong>COMPOSITION</strong> 100% Cabernet Sauvignon<br/><strong>HARVEST DATE</strong> November 2nd-9th <br/><strong>ANALYSIS pH</strong> 3.6 <br/>Total acidity 5.8g/L <br/>Alcohol 14.5% <br/>Brix at harvest 25-25.6 <br/><br/><strong>PRODUCTION</strong> 2500 cases <br/><br/><strong>RELEASE DATE</strong> June 2007<br/><br/>

<strong>VINEYARDS & HARVEST</strong> <br/>The 2005 vintage proved to be a long one with warm days and cool nights, allowing for slow ripening and long hang time. The Cabernet Sauvignon this year was picked in early November during an Indian summer heat spell which ripened the grapes perfectly, creating a stylish wine with great balance and flavor. <br/><br/><strong>WINEMAKING</strong> <br/>100% estate grown fruit <br/>Made with three different clonal selections, 15, 337, and 8, on multiple rootstocks <br/>Individual vineyard lots were destemmed, gently crushed and cold-soaked for 48 hours to extract color and taste-enhancing phenolics <br/>Fermentation took place in open tops for a period of 7-12 days, depending on the lot <br/>The caps were punched down by hand three times daily. After fermentation, the free run wine was drained to tank and racked to barrel <br/>The wine underwent spontaneous malolactic fermentation in barrel to integrate fruit and oak character <br/>The wine was barrel aged for 19 months in 50% neutral barrels and 50% new French and American oak<br/>The wine was bottled unfined and lightly filtered<br/><br/><strong>COMPOSITION</strong> 100% Cabernet Sauvignon<br/><strong>HARVEST DATE</strong> November 2nd-9th <br/><strong>ANALYSIS pH</strong> 3.6 <br/>Total acidity 5.8g/L <br/>Alcohol 14.5% <br/>Brix at harvest 25-25.6 <br/><br/><strong>PRODUCTION</strong> 2500 cases <br/><br/><strong>RELEASE DATE</strong> June 2007<br/><br/>

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