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2016 Cabernet Sauvignon

2016 Cabernet Sauvignon
Wine Specs
Vintage
2016
Varietal
Cabernet Sauvignon
Appellation
Monterey
Vineyard
92% San Lucas, 8% Hames Valley
Harvest Date
October 4 – October 27, 2016
Harvest Brix
24.3° - 25.9°
pH
3.77
Aging
15 months in 58% Hungarian, 27% American and 15% French Oak
Bottling Date
March 21, 2018
Alcohol %
14.4
In Stock
Add To Cart
$36.00
 
SKU: 16SVICS7EMONNA2

Arguably the most important red wine grape in the world, a distinguished Cabernet Sauvignon is one of life’s great pleasures. We choose our Cabernet sites carefully: warm days with lots of sunshine, cool nights to preserve the balance of the fruit, well-drained soils, and gentle slopes. These elements allow us to produce exceptional Cabs year in and year out. Our 2016 vintage is intense and focused, with aromas of dark berries, plum, and hints of vanilla and mocha. Bold and full-bodied, it is framed by elegant tannins, with slight herbal notes on the finish. While drinking beautifully now, this rich and vibrant Cabernet will age nicely over the next 5-10 years.

Wine Specs
Vintage
2016
Varietal
Cabernet Sauvignon
Appellation
Monterey
Vineyard
92% San Lucas, 8% Hames Valley
Harvest Date
October 4 – October 27, 2016
Harvest Brix
24.3° - 25.9°
pH
3.77
Aging
15 months in 58% Hungarian, 27% American and 15% French Oak
Bottling Date
March 21, 2018
Alcohol %
14.4
Wine Profile
Vineyard
The Cabernet grapes were sourced from our estate San Lucas and Hames Valley Vineyards. San Lucas is a postcard-perfect vineyard, with gorgeous rolling topography, sunshine-filled days, and cool nights. Hames is located at the southern edge of Monterey County and has a climate characterized by a high day-to-night temperature differential, with a variation of up to 50° quite common. Each vintage, these two vineyard sites duke it out for the Cabernet title, with San Lucas getting the edge in our 2016 blend.
Varietal Composition
100% Cabernet Sauvignon
Winemaking
The grapes were handpicked, destemmed and crushed into small bins for fermentation. Fermentation was carried out in small lot, open-top fermenters. The cap was punched down twice daily at the height of fermentation to gently increase extraction of color and phenolic compounds. The juice was racked clean to barrels for secondary malolactic fermentation and aging. Barrel-aged for 15 months, the wine was bottled unfiltered in order to preserve the tannin structure and aromatics.
Cases Produced
932 cases