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2019 Cabernet Sauvignon Kurt's Vineyard
NEW RELEASE

2019 Cabernet Sauvignon Kurt's Vineyard
Wine Specs
Vintage
2019
Varietal
Cabernet Sauvignon
Appellation
Monterey
Vineyard
Kurt’s Vineyard
Harvest Date
Oct 1 – Nov 19, 2019
pH
3.65
Aging
80% French oak, 20% Hungarian oak, 60% new, 18 months
Bottling Date
Jul 22, 2021
Alcohol %
14.8
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In Stock
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$75.00
 
SKU: 19SVICS7RMON502K

Due to its cool climate and the ocean influence, Monterey County is best known for its Pinot Noirs and Chardonnays. Yet in the southern part of the county lies the San Lucas appellation, a gorgeous locale with rolling topography, complex soils and weather that is warm enough to ripen all of the red Bordeaux varieties. Killer Cab from Monterey County? Our 2019 Kurt’s Vineyard Cabernet Sauvignon is Exhibit A. Dark and concentrated, it opens with aromas of blackberry, elderberry and plum and notes of black tea, tarragon, tobacco and mocha. The full-bodied palate delivers rich black fruit flavors followed by soft, integrated tannins and a plush, lingering finish.

Wine Specs
Vintage
2019
Varietal
Cabernet Sauvignon
Appellation
Monterey
Vineyard
Kurt’s Vineyard
Harvest Date
Oct 1 – Nov 19, 2019
pH
3.65
Aging
80% French oak, 20% Hungarian oak, 60% new, 18 months
Bottling Date
Jul 22, 2021
Alcohol %
14.8
Download
Wine Profile
Vineyard
Kurt Gollnick, our long-time and recently retired COO of over 30 years, has been farming vineyards since 1981. Kurt’s Vineyard, a 10-acre plot in the rolling hillsides of the San Lucas AVA, is the culmination of his many years of knowledge and experience. He chose the site for its potential to grow his favorite variety and the grape best suited to the terroir: Cabernet Sauvignon. This high-density planting is farmed by hand, one cluster at a time, and features eight distinct clones of Cabernet. The result is a wine of exceptional character and complexity.
Varietal Composition
100% Cabernet Sauvignon
Winemaking
Kurt’s Vineyard features eight different clones of Cabernet Sauvignon planted in a high-density pattern to enhance quality and complexity. Each clone was handpicked, destemmed and crushed into small open fermentation bins. The cap was punched down three times per day 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. After 18 months of barrel aging, each lot was tasted and evaluated for inclusion in the final blend. The wine was bottled unfiltered to preserve the pure aromatics and lush texture.
Cases Produced
111