Mother Nature decided to make sure the vintners of Napa Valley were on their toes in 2008. With a Spring triple punch...Read more...
Food Pairings for Red Cap Vineyards Howell Mountain Cabernet Sauvignon
Mother Nature decided to make sure the vintners of Napa Valley were on their toes in 2008. With a Spring triple punch consisting of one of the nastiest frosts in years, followed by 105 degree tempera- tures, followed by 60+ mph winds, we were off to another growing season. Many vineyards were lost because of these elements, most were left with very small crops getting a late start. As a small es- tate vineyard, Red Cap had to make very tough decisions most of this year. We reduced the crop even further allowing only one cluster per shoot to remain on the vine. We made many more hand passes through the vineyard to manicure the canopy to a perfect balance. Lastly, we applied heavier doses of biodynamic horn silica to intensify the heat and light from the sun. All of these proved to be worth- while as the resulting wine is everything we are looking for from our estate. The deep rich fruit aromas jump from the glass leading into a complex mid palate made up of black- berry, mulberry, leather, licorice and coffee. The big, juicy finish lingers for minutes remaining balanced and juicy. Rich mocha, cedar, currant, licorice and spice continue with the crisp acidity and soft tannins.
Dietary Information: Organic, Biodynamic
260 cases produced.
Aged 24 months in French Oak.
|Alcohol: 14.4%||pH: 3.69|
|Total Acidity: 0.60 grams per liter|
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