Ardente Estate Winery Library Cab (3)

Monday, October 8, 2012

Oh sure, just as I’m getting ready to launch my new game show – Library Cab – Wine.Woot puts up this Ardente Estate Winery Library Cab sale. Ugh!

It was going to be awesome. First, the contestant would get into the cab and lights would go off. When the contestant totally freaked out with excitement he or she would be shushed by the driver, a professional librarian. The rest of the drive is then spent in silence as the passenger researched the topic of his or her choosing. The silence would only be broken for polite questions about database-searching techniques. Also, the cab would’ve been the size of bus to hold all the books and computers.

But now, with this 3-pack of from Ardente Estate Winery, everyone’s gonna be all confused. It’ll be like, “Are you talking about the show or the sampler of award-winning wines?”

Thanks, Wine.Woot… for RUINING MY LIFE!

1997 Ardente Espressione Cabernet Sauvignon, Atlas Peak Napa Valley 750ml

• Wine Maker: Philippe Melka
• Varietal Composition: 100% Cabernet Sauvignon
• Harvest dates: October 8 – October 30
• Age of Vines: 11
• Fermentation: 12 to 30 days
• Alcohol Level: 13%
• pH Level: 3.69
• Residual Sugar Level: Dry
• Acid Level: 0.58 grams/100 mls
• Aging Process: 18 months in small French oak barrels
• Barrels: 100% new French oak

2001 Ardente Cabernet Sauvignon, Atlas Peak, Napa Valley 750ml

• Varietals Composition: 94% Cabernet Sauvignon, 6% Merlot
• Harvest dates: October 12 – October 30
• Age of Vines: 13 years
• Fermentation: 14 – 20 days
• Alcohol Level: 14.4%
• pH Level: 3.60
• Residual Sugar Level: Dry
• Acid Level: 0.58 grams/1 00 mls
• Aging Process: 24 months in 225 liter French oak barrels
• Barrels: 60% new French oak
• 840 cases produced

2002 Ardente Cabernet Sauvignon Atlas Peak, Napa Valley 750ml

• Varietal Composition: 90% Cabernet, 8% Merlot, 2% Cabernet Franc
• Harvest dates: October 21 – November 10
• Age of Vines: 14 years
• Fermentation: 14 – 20 days
• Alcohol Level: 14%
• pH Level: 3.58
• Residual Sugar Level: Dry
• Acid Level: 0.57 grams/1 00 mls
• Aging Process: 18 months in small French oak barrels, 40% new French oak
• 650 cases produced

Woot