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Watermark Mt. Veeder Cabernet Sauvignon 2011

Winemaker's Notes:

Our winemaker, Phil Steinschriber, who is also the winemaker at Diamond Creek Vineyards monitors the vineyards from which these grapes are sourced to pick at the peak of ripeness, knowing that making great wine begins in the vineyard. The wines are cold soaked for 4 days at 55 degrees and then warmed quickly to extract the color without extracting too much tannin. The juice is inoculated with yeast and allowed to ferment to almost dryness. The must is pressed sweet to avoid excessive tannin. Aged in small French barrels for about 22 months, the wine is then bottled and warehoused for integration of its components.

Region: USA » California » Napa » Mt. Veeder

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Winery: WaterMark Wine  
Color: Red
Varietal: Cabernet Sauvignon
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WaterMark Wine:
WaterMark  is the personal project of Phil  Steinschriber, winemaker at Diamond Creek Vineyards (for the last 26 years and presently).. Phil Steinschriber has produced wines for over 36 years for some of the top rated wineries in the Napa Valley.  In 2004, he founded WaterMark and is lovingly  producing his own excellent Cabernet Sauvignon . Keeping production small and hi... Read more
WaterMark  is the personal project of Phil  Steinschriber, winemaker at Diamond Creek Vineyards (for the last 26 years and presently).. Phil Steinschriber has produced wines for over 36 years for some of the top rated wineries in the Napa Valley.  In 2004, he founded WaterMark and is lovingly  producing his own excellent Cabernet Sauvignon . Keeping production small and his cherished day job, Phil’s intent is to offer up world class wine that is affordable. We hope you enjoy this wine and invite you to have a WaterMark Day. Read less

Our winemaker, Phil Steinschriber, who is also the winemaker at Diamond Creek Vineyards monitors the vineyards from which these grapes are sourced to pick at the peak of ripeness, knowing that making great wine begins in the vineyard. The wines are cold soaked for 4 days at 55 degrees and then warmed quickly to extract the color without extracting too much tannin. The juice is inoculated with yeast and allowed to ferment to almost dryness. The must is pressed sweet to avoid excessive tannin. Aged in small French barrels for about 22 months, the wine is then bottled and warehoused for integration of its components.

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Dietary Information: All-Natural


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