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2014 Brenda's Vineyard Cabernet Sauvignon

2014 Brenda's Vineyard Cabernet Sauvignon

Dense, chewy and mouthwatering, this is our best foot forward barrel selection Cabernet Sauvignon from our Stags Leap estate. 

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Wine Specs
Vintage
2014
Varietal
Cabernet Sauvignon
Appellation
Stags Leap District
Vineyard Designation
Stags Leap
Harvest Date
October 3-9, 2014
Sugar
28.0° Brix at harvest
Acid
6.0 g/L
pH
3.59
Aging
22 months in 100% French Oak (85% new)
Fermentation
14 days
Bottling Date
June 28, 2016
Residual Sugar
.63 g/L
Tannin
Full-bodied
Alcohol %
14.5

Dense, chewy and mouthwatering, this is our best foot forward barrel selection Cabernet Sauvignon from our Stags Leap estate. The signature aromas of macerated blackberries, cocoa and toasted oak open to flavors of ripe berry, toffee, dark chocolate and tobacco. The balanced but deeply structured mouthfeel make this barrel selection the perfect wine for a Cabernet collector.

Wine Profile
Tasting Notes
Dense, chewy and mouthwatering, this is our best foot forward barrel selection Cabernet Sauvignon from our Stags Leap estate. The signature aromas of macerated blackberries, cocoa and toasted oak open to flavors of ripe berry, toffee, dark chocolate and tobacco. The balanced but deeply structured mouthfeel make this barrel selection the perfect wine for a Cabernet collector.
Vineyard Notes
Purchased in 1998, the Family Ranch is located in the Stags Leap District AVA of the Napa Valley. The climate is known for a longer growing season of warm days and cool nights—perfect for late-maturing varietals such as Cabernet Sauvignon with a signature style from this region known for its distinctive combination of power and elegance. We have 17.58 acres planted to Cabernet Sauvignon and a small amount of Cabernet Franc. Our production facility, barrel cave and visitor center are also located here.
Production Notes
All of our fruit passes through a small de-stemmer and is never crushed. We then bleed about 10% of the juice to allow for an increased ratio of skin to juice which adds structure, mouthfeel and color to the final wine. After 3 days of cold soak, the juice is inoculated and ferments for approximately 14 days. The wine is then pressed into tank and allowed to settle for 24 hours. The wine is then racked clean into 100% French oak barrels where it passes through malolactic fermentation and then ages for 20 months prior to bottling.
Production
447 cases (12 x 750ml)
Other Notes
Harvest notes: Our harvest was unusually early this year as we were in the third consecutive year of drought. We had decent rain in late February and early March which helped to relieved most of the water deficit and gave the vines a vigorous Spring start. "Early" was the key word all season, from bud break to veraison to harvest. Thankfully, the hotter months proved milder than we expected and we believe 2014 to be one of our most balanced vintages.
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