Cabernet Sauvignon Sonoma County 2002
Winemaker John Pedroncelli worked with vineyard manager Lance Blakeley to get the best from this noble grape. They selected fruit that was harvested at full maturity with moderate sugars for optimal flavor and balance within the wine. The fruit was crushed into stainless steel fermentors and pumped over regularly during fermentation in order to increase flavor intensity. After pressing, the young wine was aged for thirteen months in medium toast American and French oak barrels.
Food Pairings for Cabernet Sauvignon Sonoma County
The nose of this aromatic wine combines notes of currant and raspberry with moderate spice and just a hint of toasty oak. In the mouth the flavors combine wonderfully with just enough tannin to say "this is a Cab" but pleasantly full-bodied fruit flavors predominate. It is blended with small amounts of three other varietals, which adds to the rounded mouthfeel and overall balance of the wine. You'll find this a great value from Sonoma County.
3000 cases produced.
Aged 13 months in American Oak.
Aged 13 months in French Oak.
|Alcohol: 13.7%||pH: 3.49|
|Total Acidity: 0.632 grams per liter|
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