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Clos du Bois Cabernet Sauvignon Sonoma Reserve Alexander Valley 2013

External Review by We Speak Wine:

GRAPE SOURCE: The fruit used to craft this classic Cabernet Sauvignon comes from premium vineyard sites in Sonoma County’s Alexander Valley and Dry Creek Valley. The grapes were harvested between September 19 and October 22 at an average of 24.5˚ Brix. VINTAGE: 2013 was a superb growing season yielding high quality across both white and red grape varietals. It began with a mild winter and spring, with very little rainfall. This yielded balanced vineyard canopies and average crop size, with excellent concentration of flavors. Early bud break due to mild spring temperatures led to a harvest that started several weeks earlier than for the previous few vintages. The grapes matured slowly but steadily, achieving full flavor development and tannin maturity, two things we winemakers look for in determining the optimal pick date for our grapes. WINEMAKING: Grapes were destemmed, but not crushed, to stainless steel fermenters and fermented on the skins for 8 days until dry. Lots with outstanding color and flavor were given extended skin contact of 20 to 40 days. The lots were pressed off to barrels to undergo malolactic fermentation. At the end of malolactic fermentation, individual barrel lots were racked off heavy lees. The barrels were washed with water and then the wine was returned to barrels for further aging. Individual lots were racked, blended, and returned to barrel. This wine was aged for 20 months total in a mix of French, Eastern European, and American oak barrels (36% new). The wine was then racked out of barrels in July 2015 for bottling. WINEMAKER NOTES: Dark ruby in color, this wine opens with aromas of wild cherry, espresso, mocha, and black licorice followed by flavors of cassis and black cherry. The wine has structured tannins, a full body, and a long, silky finish. Varietal Composition: 75% Cabernet Sauvignon 13% Merlot 5% Petit Verdot 6% Malbec 1% Cabernet Franc Acid/pH: 5.96g/L / 3.7g/L Residual Sugar: 0.4g/L Alcohol: 14.5%

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Clos du Bois:
  Clos du Bois didn’t start small and build up like many other wineries - it started with a bang. When it produced its first vintage in 1974, it already had 520 acres under vine in Alexander Valley, part of Sonoma County. When Frank Woods was coming up with the name for his winery, he thought of “Woods Winery,” obviously named after himself, but his children had somet... Read more
  Clos du Bois didn’t start small and build up like many other wineries - it started with a bang. When it produced its first vintage in 1974, it already had 520 acres under vine in Alexander Valley, part of Sonoma County. When Frank Woods was coming up with the name for his winery, he thought of “Woods Winery,” obviously named after himself, but his children had something else in mind. They were taking French at the time, and instead of “Woods Winery,” they thought of “Clos du Bois,” which loosely translates to “enclosure in the woods.” Obviously the name stuck, and Clos du Bois was born. Since then, Clos du Bois has come a long way. From 520 acres, the winery has expanded to 925 acres of their own, along with many partnerships with other wineries. Instead of partnering with a few, large vineyards, the winery works with many small- and medium-sized growers across numerous appellations. Most of the grapes it purchases from other vineyards are from Sonoma County, but some come from Coastal California as well. Erik Olsen, their current winemaker, joined in June 2003, and has since taken those grapes and made them into very well-received wines. Read less

External Reviews for Clos du Bois Cabernet Sauvignon Sonoma Reserve Alexander Valley

External Review
Source: We Speak Wine
10/11/2016

GRAPE SOURCE: The fruit used to craft this classic Cabernet Sauvignon comes from premium vineyard sites in Sonoma County’s Alexander Valley and Dry Creek Valley. The grapes were harvested between September 19 and October 22 at an average of 24.5˚ Brix. VINTAGE: 2013 was a superb growing season yielding high quality across both white and red grape varietals. It began with a mild winter and spring, with very little rainfall. This yielded balanced vineyard canopies and average crop size, with excellent concentration of flavors. Early bud break due to mild spring temperatures led to a harvest that started several weeks earlier than for the previous few vintages. The grapes matured slowly but steadily, achieving full flavor development and tannin maturity, two things we winemakers look for in determining the optimal pick date for our grapes. WINEMAKING: Grapes were destemmed, but not crushed, to stainless steel fermenters and fermented on the skins for 8 days until dry. Lots with outstanding color and flavor were given extended skin contact of 20 to 40 days. The lots were pressed off to barrels to undergo malolactic fermentation. At the end of malolactic fermentation, individual barrel lots were racked off heavy lees. The barrels were washed with water and then the wine was returned to barrels for further aging. Individual lots were racked, blended, and returned to barrel. This wine was aged for 20 months total in a mix of French, Eastern European, and American oak barrels (36% new). The wine was then racked out of barrels in July 2015 for bottling. WINEMAKER NOTES: Dark ruby in color, this wine opens with aromas of wild cherry, espresso, mocha, and black licorice followed by flavors of cassis and black cherry. The wine has structured tannins, a full body, and a long, silky finish. Varietal Composition: 75% Cabernet Sauvignon 13% Merlot 5% Petit Verdot 6% Malbec 1% Cabernet Franc Acid/pH: 5.96g/L / 3.7g/L Residual Sugar: 0.4g/L Alcohol: 14.5%


External Review
Source: We Speak Wine
10/19/2018

GRAPE SOURCE: The fruit used to craft this classic Cabernet Sauvignon comes from premium vineyard sites in Sonoma County’s Alexander Valley and Dry Creek Valley. The grapes were harvested between September 19 and October 22 at an average of 24.5˚ Brix. VINTAGE: 2013 was a superb growing season yielding high quality across both white and red grape varietals. It began with a mild winter and spring, with very little rainfall. This yielded balanced vineyard canopies and average crop size, with excellent concentration of flavors. Early bud break due to mild spring temperatures led to a harvest that started several weeks earlier than for the previous few vintages. The grapes matured slowly but steadily, achieving full flavor development and tannin maturity, two things we winemakers look for in determining the optimal pick date for our grapes. WINEMAKING: Grapes were destemmed, but not crushed, to stainless steel fermenters and fermented on the skins for 8 days until dry. Lots with outstanding color and flavor were given extended skin contact of 20 to 40 days. The lots were pressed off to barrels to undergo malolactic fermentation. At the end of malolactic fermentation, individual barrel lots were racked off heavy lees. The barrels were washed with water and then the wine was returned to barrels for further aging. Individual lots were racked, blended, and returned to barrel. This wine was aged for 20 months total in a mix of French, Eastern European, and American oak barrels (36% new). The wine was then racked out of barrels in July 2015 for bottling. WINEMAKER NOTES: Dark ruby in color, this wine opens with aromas of wild cherry, espresso, mocha, and black licorice followed by flavors of cassis and black cherry. The wine has structured tannins, a full body, and a long, silky finish. Varietal Composition: 75% Cabernet Sauvignon 13% Merlot 5% Petit Verdot 6% Malbec 1% Cabernet Franc Acid/pH: 5.96g/L / 3.7g/L Residual Sugar: 0.4g/L Alcohol: 14.5% ** Only 5 in Stock **



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