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Freemark Abbey Cabernet Sauvignon Napa Valley(1986)
- Winery:
- Freemark Abbey
- Varietal:
- Cabernet Sauvignon
- Region:
- USA > California > Napa
- Type:
- Red Wine
- User Tags:
- (tree) fruit, cherry, stone fruits, spice, drink now, oak - heavy, herb, other berries, red grape, deep
Starting at
$99.00 USD
$99.00 USD
Vintage and Winemaker’s Notes:
Deep ruby, with intense dark fruit aromas of blackberry, plum, black cherry, and currant. Bright fruit aromas mingled with sweet oak, dark chocolate, slight clove, cinnamon, and black pepper. Great blackberry flavors evolve on a bed of balanced acidity and moderate tannins, yielding a long pleasant finish.
Statistics:
# Varietal Composition: 77.7% Cabernet Sauvignon, 3.0% Syrah, 8.8% Merlot, 5.3% Petite Verdot, 2.3 % Cabernet Franc., 2.9% Petite Sirah
# Vineyards: 16 % Red Barn (Rutherford), 8 % Sycamore Vineyard (Rutherford), read more...30% Bosche Vineyard (Rutherford), 16 % Shifflett Vineyard (Oak Knoll), 4% Ahern Vineyard (St. Helena), 2% Usibelli Vineyard (Pope Valley), 3% Carpy Ranch (Rutherford), 17% Wood Ranch (Rutherford), 4 % Calistoga Vyd (Calistoga)
# Fermentation: Open and closed-top stainless steel fermenters 9-12 days at 73-88â—¦ F with 6-8 days skin contact.
# Aging: 24 months in 60-gallon French oak barrels
# Alcohol: 14.1%
# pH: 3.62
# Acid: 0.64 g/100 mL (hide)
Deep ruby, with intense dark fruit aromas of blackberry, plum, black cherry, and currant. Bright fruit aromas mingled with sweet oak, dark chocolate, slight clove, cinnamon, and black pepper. Great blackberry flavors evolve on a bed of balanced acidity and moderate tannins, yielding a long pleasant finish.
Statistics:
# Varietal Composition: 77.7% Cabernet Sauvignon, 3.0% Syrah, 8.8% Merlot, 5.3% Petite Verdot, 2.3 % Cabernet Franc., 2.9% Petite Sirah
# Vineyards: 16 % Red Barn (Rutherford), 8 % Sycamore Vineyard (Rutherford), read more...30% Bosche Vineyard (Rutherford), 16 % Shifflett Vineyard (Oak Knoll), 4% Ahern Vineyard (St. Helena), 2% Usibelli Vineyard (Pope Valley), 3% Carpy Ranch (Rutherford), 17% Wood Ranch (Rutherford), 4 % Calistoga Vyd (Calistoga)
# Fermentation: Open and closed-top stainless steel fermenters 9-12 days at 73-88â—¦ F with 6-8 days skin contact.
# Aging: 24 months in 60-gallon French oak barrels
# Alcohol: 14.1%
# pH: 3.62
# Acid: 0.64 g/100 mL (hide)
