White Oak Cabernet / Merlot Case
Tuesday, August 28, 2012
Okay, okay. Guys. Seriously. I know you like the color green and you like the color orange but can’t we just put it all past us and make peace? We all gotta get along here in the Napa Valley, right? Look, let’s just evenly split things up and see if that helps things.
Okay, Big D, you like the Merlot, right? Bright cherry notes, coffee and chocolate, a little vanilla… okay, you get everything… here. Sound good? Six bottles, 2006, all yours. That’s the “turf” you can keep.
And Thirsty T, don’t get worried. You’ve got six bottles too, also from 2006. Dark chocolate aromas, some rose hip, and flavors of plum and tea. Right, plum and tea. Well, good. I’m glad that makes you so happy.
So we’re agreed. A White Oak Cabernet/Merlot Case evenly divided. I’m glad you’re both happy. No, no, stop dancing like that, you’re only making yourself look foolish. What? What do you mean that’s the style? Gangnam? What does that even mean? I just don’t understand wine culture, I guess.
- Appellation: Napa Valley
- Varietal Blend: 90% Merlot (Clones 1 & 181), 10% Cabernet Sauvignon
- Soil: Volcanic soils, strong gravel outcroppings with 20% Serpentine soil and shale deposits.
- Elevation: 1400 feet.
- Bottled May 12, 2008
- Alcohol: 14.5%
- Specific Gravity: 0.9931 @ 20 C
- Glucose + Fructose: 22 mg/100mL
- Titratable Acidity: 0.623 g/100mL
- Total SO2: 63 mg/L
- Sorbic Acid: None detected
- Citric Acid: None detected
- Volatile Acidity: 0.080 g/100mL
Manually harvested. Picked at optimum ripeness. Hand sorted in the vineyard Aged 18 months in 50% new Bordeaux style French and Hungarian Oak barrels. Racked quarterly to aid the natural clarification.
- Appellation: Napa Valley
- Varietal Blend: 90% Cabernet Sauvignon, 7% Merlot, 3% Cabernet Franc
- Soil: Volcanic soils, strong gravel outcroppings with 20% Serpentine soil and shale deposits.
- Elevation: 1400 feet.
- Bottled June 17, 2008.
- Winemaker: Bill Parker
- Alcohol: 14.5%
- Production: 6,379 cases
Harvest: Manually harvested. Picked at optimum ripeness. Destemmed and gently crushed into stainless fermentation tanks. Inoculated with Pasteur Red yeast with fermentation completing in 12 days. Pumped over twice daily, the wine was held on the skins for an additional 10 days. Gently pressed in a bladder press, then racked off to barrel. Aged in 50% new oak barrels for 20 months. 90% French, 10% Hungarian. Racked quarterly to allow for natural clarification.
Woot
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