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2015 Ruppert Cabernet Sauvignon

2015 Ruppert Cabernet Sauvignon

The complexity of this wine is entrancing. 

 

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$135.00
 
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Wine Specs
Vintage
2015
Varietal
Cabernet Sauvignon
Appellation
Coombsville
Vineyard Designation
Coombsville
Harvest Date
October 16, 2015
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
July 6 - 8, 2017
Residual Sugar
.70 g/L
Tannin
Full-bodied
Alcohol %
14.5

The complexity of this wine is entrancing. Floral aromas of dried rose petal, Earl Grey tea and molasses mingle well with a mineral and graphite component. Flavors of strawberry jam, rhubarb, black cherry and black licorice blend seamlessly with the sweet oak. Well balanced tannins flow to a long, lingering finish with fine acidity.

Wine Profile
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
167 cases (12 x 750ml)
Other Notes
Harvest Notes: Coming into the third year of drought, the 2015 harvest also had colder weather during flowering which led to a poor fruit set, and small, uneven grape clusters. Yields were down significantly, but quality was excellent. Summer warmth, with no rain, had picking begin in early August and end before October. Most affected were our Pinot Noir yields, but we are pleased with the full range of flavors that a concentrated vintage can provide.
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