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2020 Cabernet Sauvignon
NEW RELEASE

2020 Cabernet Sauvignon
Wine Specs
Vintage
2020
Varietal
Cabernet Sauvignon
Appellation
Monterey
Vineyard
79% San Lucas, 21% Hames Valley
Harvest Date
Oct 5 – Nov 4, 2020
pH
3.73
Aging
86% French oak, 10% Hungarian oak, 4% American oak, 18 months
Bottling Date
Jun 20, 2022
Alcohol %
13.9
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In Stock
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$40.00
 
SKU: 20SVICS7EMONNA2

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 2020 vintage is intense and focused, with aromas of blackberry, blueberry and ripe plum with notes of tarragon and toasty oak. Bold and full-bodied, it is framed by elegant tannins. Lingering notes of black fruit, vanilla and mocha prevail on the finish. While drinking beautifully now, this rich and vibrant Cabernet will age nicely over the next 5-10 years.

Wine Specs
Vintage
2020
Varietal
Cabernet Sauvignon
Appellation
Monterey
Vineyard
79% San Lucas, 21% Hames Valley
Harvest Date
Oct 5 – Nov 4, 2020
pH
3.73
Aging
86% French oak, 10% Hungarian oak, 4% American oak, 18 months
Bottling Date
Jun 20, 2022
Alcohol %
13.9
Download
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 Valley 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 being the most predominant in our 2020 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 18 months, the wine was bottled unfiltered in order to preserve the tannin structure and aromatics.
Cases Produced
324