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Winemaker Notes: As soon as the harvest reached the Winery, the grapes were carefully de-stemmed, so that excess tan...Read more...
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Food Pairings for Turning Leaf Vineyards Cabernet Sauvignon California
Winemaker Notes: As soon as the harvest reached the Winery, the grapes were carefully de-stemmed, so that excess tannin would not infiltrate the juice during crush. This technique is just one of many that help bring out natural character and integrity in the finished wine. Another is cold soaking the press juice prior to fermentation. A cold soak provides delicate nuances of complexity and opportunity to infuse the juice from the skins and pulp after crush. The 2006 vintage also underwent 100% malolactic fermentation, to give it a softer, smoother mouthfeel—expertly matching the character of the fruit with a structure of great balance and poise. Wine grapes tend to ripen more quickly during sustained hot weather, or if temperatures really soar, they curtail flavor and character development altogether. The 2006 season experienced periods of record heat, making the challenge even more difficult. Winemakers responded by increasing irrigation and thinning the crop, so the vines had fewer clusters to provide for and nourish. They also increased the frequency of their visits to the vineyards in order to monitor the grapes more closely, looking for any signs of stress. Fortunately, things began to cool down prior to harvest, giving the fruit a few extra weeks of hangtime and an opportunity to develop complexity and richness of flavor on the vine. Rich. Smooth. Turning Leaf Cabernet Sauvignon tantalizes with robust flavors of cherries and dark berries. This medium-bodied wine, graced with hints of spice, vanilla and toasted oak, lingers deliciously in your mouth. Delicious with hearty main dinner dishes like roast prime rib or pork tenderloin with cranberries-and equally delightful with a casual lunch of a Dijon-brushed steak sandwich.
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