Beckmen Vineyards Estate Cabernet Sauvignon 2005

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

December 2007

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 read more...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 oakThe wine was bottled unfined and lightly filteredCOMPOSITION 100% Cabernet SauvignonHARVEST 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    (hide)

October 2008

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 read more...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    (hide)

November 2009