Producer | Freemark Abbey |
Country | United States |
Region | Rutherford |
Varietal | Cabernet Sauvignon |
Vintage | 2019 |
Sku | 104114 |
Size | 750ml |
ABV | 14.50% |
RNDC
2019 SYCAMORE VINEYARD CABERNET SAUVIGNON
Rutherford, Napa Valley
Winemaker- Kristy Melton Winemaker Emeritus- Ted Edwards
Winemaker’s Notes
Located on the southern end of the Rutherford Bench, Sycamore Vineyard’s proximity to the Mayacamas Mountains provides the perfect climate for growing a rich, textured Cabernet. The wine is intense in aromatic complexity, reminiscent of blackberry, pomegranate syrup, black tea, and forest floor. The palate is rich and textured with flavors
of forest fruits, dark chocolate, bay leaf, and warm oak spices. The ‘Rutherford dust’ is evident in the tannin structure, giving it textures that are bold but integrated, making it lovely to drink now with the capability to age in the cellar for decades.
Primary Vineyard
Sycamore Vineyard—Rutherford (100%): Small 24-acre vineyard located about 1.2 miles south of Bosché, right up against the Mayacamas Range, this vineyard has a rich clay loam. Sycamore Vineyard produces small berries reminiscent of mountain fruit berries, with intense extract of color and flavor. The color is very dark early in the fermentation, with flavors of black currant and blackberry with a forest floor complexity.
Vintage Notes
Abundant and later than usual rains marked the winter leading up to the 2019 season. This provided good soil moisture to set a normal size crop with plenty of vigor. The growing season was near perfect with moderate daytime temperatures and evening marine influences, creating ideal ripening conditions. Harvest began shortly after Labor Day with our Sauvignon Blanc grapes and concluded October 30 with our last pick of Cabernet Sauvignon. The wines are fresh, fruit driven and vibrant, indicative of a hallmark and classically balanced vintage.
Composition:
95% Cabernet Sauvignon
4% Petit Verdot
1% Cabernet Franc
Age of Vines & Soil Type:
5-23 years; sloping rich clay loam formed by alluvial deposits
Fermentation:
After cold soaking for 3 days, the fermentation was in stainless steel tanks at 85°-90°
Barrel & Aging
24 months in French oak, 66% new
Alcohol:
14.5%
Ph: 3.71
Acid: 6.2g/L
Harvest Date & Sugar:
9/23 through10/7, Brix ~ 24.8°
Life Span in Proper Cellar:
20-30 years
Number of Cases Produced:
2,738
Bottled:
February 2022
Quantity: |
Quantity: |
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