Ferrari-Carano Cabernet Sauvignon Prevail Back Forty 2004
Our mountain vines are dry farmed in shallow, rocky, low-vigor soil that add impressive depth and concentration of flavor intensity to the wine. A combination of French clones 337 and 338 were selected specifically for Back Forty because of their small berry size and rich tannins. The grapes for Back Forty are hand-harvested, and upon entering the winery, hand-sorted and then gravity fed directly into oak tanks for seven days of cold soaking, then fermented and macerated for 28—35 days on the skins. After primary fermentation, the wine is gravity fed to barrel and aged in the wine caves for 22 months, with an additional 14 months aging in bottle prior to release.
Toasted vanilla inky black aroma, with hints of caramel and cassis. Nice full body with good supporting tannins, kind of a hot back with ripe cherry flavors. Pretty overpowering in some respects, it ain't for weak kneed sippers. Some of the coffee flavors remind me of porter beer.
Deep, dark and delicious - a very complex wine, each time I sniff it I get a whiff of something new, savory or sweet with loads of black fruit and some candied dates, violets and soy sauce. Juicy and smooth, with full blackberry flavor, chocolate and caramel. The finish is over a little too quickly, but otherwise I love it.
Figs and blueberry pie resonate into a structured, balanced beauty with some great pencil lead. Soft tannins prevail over the harsh ones while those harmonious dark fruits linger for just the right amount of time...
Food Pairings for Ferrari-Carano Cabernet Sauvignon Prevail Back Forty
Barley Risotto with Mushrooms & Gremolata Recipe
Arroz Huérfano (Orphan’s Rice) Recipe
Stir-Fried Noodles with Beef & Vegetables Recipe
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Potato Salad with Green Beans, Artichokes, Red Peppers & Olives Recipe
Risotto with Peas, Mint & Lemon Recipe
Luxurious Four-Cheese Macaroni & Cheese Recipe
Roasted Garlic Recipe
Roasted Butternut Squash & Caramelized Onion Casserole Recipe
Roasted Brussels Sprouts with Brown Butter and Lemon Recipe
Notes: 90% new French and 10% older French oak barrels