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Ernest & Julio Gallo Cabernet Sauvignon California Sierra Valley 2002

Winemaker's Notes:

The grape clusters were destemmed but not crushed, resulting in 20-30% whole berries in the must which was sent directly to upright and rotary fermenters. The elimination of crushing allows us to better retain the grape’s varietal essence and reduce the potential for bitter tannin extraction in the wine. Over 8 days of fermentation, temperatures where kept below 880F with cap circulation occurring regularly for gentle, yet maximum, extraction of flavor and body from the grape skins. After fermentation, the wine was transferred to primarily Hungarian oak barrels for 23 months of aging. This wine completed malolactic fermentation and was minimally filtered prior to bottling to enhance bouquet, flavor, and body.

Gallo Family Vineyards:
Our Gallo Family Vineyards Estate wines are the signature of our family’s fine wine portfolio. After hand-selecting only the best grapes from our Estate vineyards, our winemakers patiently craft these wines with ultimate care, producing only a limited number of cases. Both the domestic and international wine community have consistently recognized our Estate wines as among the world’s best.

Tasting Notes:

Our 2002 Cabernet Sauvignon is distinguished by a coupling of power and balance. The aromas are classic Barrelli Creek Cabernet – blackberry, spice, tea, cedar, baked berry pie and anise. The palate is broad with flavors of black pepper, briar, wild berry, cedar chest and tobacco accompanied by an opulent and seamless finish with long sweet tannins. This wine is an ideal complement to beef, lamb, and pork.

The grape clusters were destemmed but not crushed, resulting in 20-30% whole berries in the must which was sent directly to upright and rotary fermenters. The elimination of crushing allows us to better retain the grape’s varietal essence and reduce the potential for bitter tannin extraction in the wine. Over 8 days of fermentation, temperatures where kept below 880F with cap circulation occurring regularly for gentle, yet maximum, extraction of flavor and body from the grape skins. After fermentation, the wine was transferred to primarily Hungarian oak barrels for 23 months of aging. This wine completed malolactic fermentation and was minimally filtered prior to bottling to enhance bouquet, flavor, and body.

Wine Specs:

Sugar: 0.2 grams per liter Total Acidity: 0.62 grams per liter

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