2022 Cabernet Sauvignon Kurt's Vineyard Reserve
NEW RELEASE
In Stock
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 Kurt’s Vineyard Cabernet Sauvignon is Exhibit A.
Concentrated and refined, our 2022 Kurt’s Cab opens with aromas of blackberry, blueberry, and plum layered with notes of tarragon, vanilla and toasty oak. The full-bodied palate delivers rich black fruit flavors and nuanced oak, supported by well-integrated, structured tannins that lead to a long, graceful finish.
Wine Specs
Vintage
2022
Varietal
Cabernet Sauvignon
Appellation
Monterey
Vineyard
Kurt's Vineyard
Harvest Date
Nov 20, 2021
pH
3.69
Aging
100% French oak 33% new, 15 months
Bottling Date
Jun 16, 2023
Alcohol %
14.3
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 15 months of barrel aging, each lot was tasted and evaluated for inclusion in the final blend.
Cases Produced
105