Von Strasser Diamond Mountain Cabernet Sauvignon Agira Vineyard 2009
Winemaker's Notes:
"The Agira Vineyard is a small 3 acre vineyard
originally
planted
in
2001. The name
Agira is Italian for a little blue bird, and also is the name of the town from which the
original owners of this vineyard
comes. It is planted on an
East facing slope and ripens
in the more gentle morn
ing and early afternoon sun. The aromas of this wine are
intense with scents of fresh baked cherry cobbler. On the palate there are hints of mint
and cedar. This wine has lingering finish of plum that
is as smooth and soft as a
cashmere scarf. Pair this wine with a roasted leg of lamb with pan roasted potatoes and
carrots.
Rudy's winemaking philosophy centers on the concept that great wines are created in the vineyard and not in the winery. His most important winemaking tool is his palate: his ability to understand and analyze each vineyard’s wine potential through the tasting of the grapes. All of the grapes used in the von Strasser label are picked at their optimum ripeness when the flavors are peaking and the tannins have become ripe and soft. Based on these harvest decisions, the correct combination of fermentation and winemaking techniques (including cold soaking, fermentation temperatures, extended maceration, aeration, and an aggressive barrel program) are employed to maximize each vineyard’s potential. The end result is wine of great extract and a tannin complex which is both huge and soft at the same time. The resultant mouth feel is often described as being “chewy”, and makes these hillside wines both approachable when young, yet also worthy of further development with age.
Only 170 cases were made." -Winery
Rudy's winemaking philosophy centers on the concept that great wines are created in the vineyard and not in the winery. His most important winemaking tool is his palate: his ability to understand and analyze each vineyard’s wine potential through the tasting of the grapes. All of the grapes used in the von Strasser label are picked at their optimum ripeness when the flavors are peaking and the... Read more
Rudy's winemaking philosophy centers on the concept that great wines are created in the vineyard and not in the winery. His most important winemaking tool is his palate: his ability to understand and analyze each vineyard’s wine potential through the tasting of the grapes. All of the grapes used in the von Strasser label are picked at their optimum ripeness when the flavors are peaking and the tannins have become ripe and soft. Based on these harvest decisions, the correct combination of fermentation and winemaking techniques (including cold soaking, fermentation temperatures, extended maceration, aeration, and an aggressive barrel program) are employed to maximize each vineyard’s potential. The end result is wine of great extract and a tannin complex which is both huge and soft at the same time. The resultant mouth feel is often described as being “chewy”, and makes these hillside wines both approachable when young, yet also worthy of further development with age. Read less
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Member Reviews for Von Strasser Diamond Mountain Cabernet Sauvignon Agira Vineyard
Light-medium bodied with good dark fruit and plenty of acid, some spiciness (sage/bay leaf), subtle oak, little bit of pepper/savoriness on the back end. Moderate finish.
"The Agira Vineyard is a small 3 acre vineyard
originally
planted
in
2001. The name
Agira is Italian for a little blue bird, and also is the name of the town from which the
original owners of this vineyard
comes. It is planted on an
East facing slope and ripens
in the more gentle morn
ing and early afternoon sun. The aromas of this wine are
intense with scents of fresh baked cherry cobbler. On the palate there are hints of mint
and cedar. This wine has lingering finish of plum that
is as smooth and soft as a
cashmere scarf. Pair this wine with a roasted leg of lamb with pan roasted potatoes and
carrots.
Rudy's winemaking philosophy centers on the concept that great wines are created in the vineyard and not in the winery. His most important winemaking tool is his palate: his ability to understand and analyze each vineyard’s wine potential through the tasting of the grapes. All of the grapes used in the von Strasser label are picked at their optimum ripeness when the flavors are peaking and the tannins have become ripe and soft. Based on these harvest decisions, the correct combination of fermentation and winemaking techniques (including cold soaking, fermentation temperatures, extended maceration, aeration, and an aggressive barrel program) are employed to maximize each vineyard’s potential. The end result is wine of great extract and a tannin complex which is both huge and soft at the same time. The resultant mouth feel is often described as being “chewy”, and makes these hillside wines both approachable when young, yet also worthy of further development with age.
Only 170 cases were made." -Winery
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