2014CabernetSauvignonTrinityRanch

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Tasting Notes

Abundant with aromas of freshly crushed berry fruit, sweet black berries, cassis, tar, lavender and coffee. Very smooth, deep and densely textured the creamy palate shows swathes of ripe, dark berry fruit and nuances of cedar, sandalwood black olive and mocha, finishing with red currant and coffee bean. Plenty of power and grip reveal the long term potential of this wine.

Robert Parker’s Wine Advocate – 94+ Points

“Deep garnet-purple in color, the 2014 Cabernet Sauvignon Trinity Ranch displays pronounced cassis, blackberry preserves and fresh plum notes with suggestions of cigar box, tobacco, bay leaves and charcoal. Full-bodied with a solid foundation of firm, grainy tannins and great freshness, it is loaded with youthful, muscular fruit and finishes with earth and mineral layers. Still quite primary, give it 2-3 more years in bottle at least and drink it over the next 20+ years.”
Reviewed: April 2017 ~ Lisa Perotti-Brown

Vineyards

From our Vineyard Designate series this Cabernet Sauvignon grows on our Trinity Ranch property which straddles the county line between Napa and Sonoma on the Oakville Grade. Clay loam soils over fractured rock and gravel lie on gentle south facing slopes on a north/south orientation 1600 feet above sea level. Situated above the fog line this property benefits from high sunshine hours and warmer daytime temperatures allowing for full flavor and tannin development. Trained to the classic VSP system and meticulously maintained by hand, full leaf removal in the fruit zone is employed to enhance ripening.

Winemaking Techniques

Hand-harvested grapes from low yielding vines are picked in the cool early mornings, the fruit brought directly to the winery to be crushed to a six ton stainless steel fermenter. The resulting must is inoculated with a specific yeast known for the production of long-lived Cabernet. The fermentation is warm and the wine pumped over three times a day to facilitate extraction, including a daily delestage where by the wine is removed to another tank before pumping back over the skins that remained in the original tank. Following an extended maceration of four weeks the resulting wine is pressed to 100% new French oak barrels for 18 months. This vintage is neither fined nor filtered.