Dashe Cellars Cabernet Sauvignon Alexander Valley 2006

MSRP: $38.00
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Tasting Notes:

Intense blackberry and cassis flavors, ripe plum, licorice, lavender, chocolate, velvety texture in the midpalette bu...

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User Reviews for Dashe Cellars Cabernet Sauvignon Alexander Valley

Winemaker's Notes:

The 2006 vintage produced a good crop of Cabernet Sauvignons that Dashe Cellars has ever made. The grapes were crushed into our smallest fermentation tank (1500 gallons) and allowed to slowly ferment using a Bordeaux isolate yeast. During fermentation the temperature was allowed to get above 90º F, to aid in the extraction of color and flavor. We let the wine stay on the fermented skins for an extended time to extract the maximum flavor and color, after which we pressed the grapes in a gentle membrane press so as not to extract dry or harsh tannins. The wine was aged for 20 months in 100% French oak barrels, with about 25% of the wine aged in new oak. Every three months we racked the wine out of barrel to clarify the wine and aid in its development. In our blending trials, we found ourselves creating a classic “Bordeaux blend,” including Petit Verdot and Merlot in the final blend. Since the tannins were substantial, we fined the wine with 8 egg whites per barrel to remove harsh tannins and to give the wine a silky, velvety texture. A big, balanced, substantial wine, we believe that this Cabernet Sauvignon will be quite a long-lived, able to age 15 years or more.

Tasting Notes:

Intense blackberry and cassis flavors, ripe plum, licorice, lavender, chocolate, velvety texture in the midpalette but with firm tannins, long, intense sweet finish of blackberry and spice that persists for minutes.

The 2006 vintage produced a good crop of Cabernet Sauvignons that Dashe Cellars has ever made. The grapes were crushed into our smallest fermentation tank (1500 gallons) and allowed to slowly ferment using a Bordeaux isolate yeast. During fermentation the temperature was allowed to get above 90º F, to aid in the extraction of color and flavor. We let the wine stay on the fermented skins for an extended time to extract the maximum flavor and color, after which we pressed the grapes in a gentle membrane press so as not to extract dry or harsh tannins. The wine was aged for 20 months in 100% French oak barrels, with about 25% of the wine aged in new oak. Every three months we racked the wine out of barrel to clarify the wine and aid in its development. In our blending trials, we found ourselves creating a classic “Bordeaux blend,” including Petit Verdot and Merlot in the final blend. Since the tannins were substantial, we fined the wine with 8 egg whites per barrel to remove harsh tannins and to give the wine a silky, velvety texture. A big, balanced, substantial wine, we believe that this Cabernet Sauvignon will be quite a long-lived, able to age 15 years or more.

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194 cases produced.

Aged 20 months in French Oak.

Chemical Analysis:

Alcohol: 14.0%

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