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2021 Cabernet Sauvignon

2021 Cabernet Sauvignon
Wine Specs
Vintage
2021
Varietal
Cabernet Sauvignon
Appellation
Monterey
Vineyard
79% San Lucas, 21% Hames Valley
pH
3.73
Aging
85% French Oak, 10% American Oak, 5% Hungarian Oak, 18 months
Bottling Date
Jun 21, 2022
Alcohol %
13.8
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In Stock
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$40.00
 
SKU: 21SVICS7EMONNA2

Arguably the world’s most important red wine grape, 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 2021 vintage is intense and focused, with aromas of blackberry, elderberry and currants with notes of mocha and black tea. It is bold, full of rich black fruit and framed by elegant tannins. Lingering notes of smoky oak 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
2021
Varietal
Cabernet Sauvignon
Appellation
Monterey
Vineyard
79% San Lucas, 21% Hames Valley
pH
3.73
Aging
85% French Oak, 10% American Oak, 5% Hungarian Oak, 18 months
Bottling Date
Jun 21, 2022
Alcohol %
13.8
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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 2021 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 increase the extraction of color and phenolic compounds gently. The juice was racked clean to barrels for secondary malolactic fermentation and aging, then barrel-aged for 18 months.
Cases Produced
280