Louis Martini M. Chardonnay Napa-Sonoma Counties 1990
he grapes were harvested at optimal ripeness during September and October, then de-stemmed but not crushed upon arrival at the winery, leaving 20% - 30% whole berries in the fermenter. This process retains the grape's varietal character and minimizes bitter tannin extraction in the wine. Extended skin contact occurred for an average of 8–10 days for maximum extraction of color and flavor. A variety of yeast strains were used to ensure the development of desired flavor and aroma characteristics and 100% of the wine completed malolactic fermentation. Racking took place every 4-6 months with topping every six weeks. Varietal Content: 89% Cabernet Sauvignon, 5% Syrah, 4% Merlot, 1% Petit Verdot, 1% Cabernet Franc Appellation: Sonoma County Titratable Acidity: 0.62g/100ml pH: 3.73 Alcohol Level: 13.8%
We believe that Cabernet Sauvignon is the most noble of grapes. We believe that great winemaking begins with great vineyards, and we want the land to speak through our wines. Our wines express the best characteristics of Cabernet, the personality of the special places where our grapes are grown, and the vision and skill of the winemaker in blending balanced, engaging, and memorable wines.