Ripe fruits, vanilla, cedar, and sandalwood greet the nose, while blackberry, cassis, plum, juniper, and green tea shake hands with the palate, showing a strong, classic Cabernet Sauvignon expression. Polished, elegant, exotic and aromatic.
||October 28, 2006
||24 months in 100% new French oak
||Up to 2024
||Jan 19th, 2009
The 2006 growing season was punctuated by
extreme weather: flooding during the dormant
season did little to sleeping vines, but made
national news; a record-setting heat wave in midsummer
was nerve-wracking but ultimately caused
little damage to crops, which were a bit behind in
ripening - it may even have helped the vines
“catch up.” Seasonal weather returned in August,
allowing for some concentrated ripening time
through to October.
The Porter Estate Cabernet Sauvignon was
harvested by hand between October 28th and
November 1st in 2005 at an average of 25.0 Brix.
All fermentations were conducted in small, one
and two ton fermenters filled by gravity. A three
day cold soak period preceded a warm
fermentation peaking at 90°F. The fermenters
were punched down by hand 3 to 4 times a day
during the fermentation period. After
fermentation was complete, the grapes were kept
in contact with the wine for a variable number of
days, depending on how the wine tasted, to
extract the best tannins from the fruit and avoid
the harsher, late-extracted tannins. Upon
pressing, the wine went directly to 100% new
French oak cooperage. The wine was then aged
for 24 months prior to bottling with rackings at 3 –
4 month intervals throughout the aging period.
The final blend includes 10% Syrah and 3% Merlot
from the Porter Estate Vineyard, and another 2% of
Shearer Vineyard Syrah (also in the Coombsville
area), which provides nice richness to the front
palate of the wine as softening the tannic structure
of this hillside Cabernet.
Download the 2006 Cabernet Sauvignon datasheet