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2014 Ruppert Cabernet Sauvignon

2014 Ruppert Cabernet Sauvignon

The acidity profile from Coombsville is what makes this region so recognizable for its elegant Cabernet Sauvignon style. 

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Wine Specs
Vintage
2014
Varietal
Cabernet Sauvignon
Appellation
Coombsville
Vineyard Designation
Coombsville
Harvest Date
October 16, 2014
Sugar
27° Brix at harvest
Acid
5.9 g/L
pH
3.60
Aging
22 months in 100% French Oak (75% new)
Fermentation
14 days
Bottling Date
June 29, 2016
Residual Sugar
.70 g/L
Tannin
Full-bodied
Alcohol %
14.5

The acidity profile from Coombsville is what makes this region so recognizable for its elegant Cabernet Sauvignon style. Seductive aromas of ripe red berries, sweet oak spice and a subtle minerality open to a palate of cranberries, dark mocha and warm cherry pie. The full-bodied mouthfeel ends long and juicy. This is a wine that can be enjoyed young or aged.

Wine Profile
Tasting Notes
The acidity profile from Coombsville is what makes this region so recognizable for its elegant Cabernet Sauvignon style. Seductive aromas of ripe red berries, sweet oak spice and a subtle minerality open to a palate of cranberries, dark mocha and warm cherry pie. The full-bodied mouthfeel ends long and juicy. This is a wine that can be enjoyed young or aged.
Vineyard Notes
We have worked with the Herrera family for over 12 years. Throughout this time, Rolando Herrera has brought to us various opportunities to source fruit from top wine growing regions. His Coombsville vineyard is just one source where we have found a quality and expression that upholds our style but which also offers another viewpoint on Cabernet Sauvignon.
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
165 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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