2017 Rutherford Estate Vineyard Cabernet Sauvignon
The fruit was hand-harvested in the cool morning hours and brought to the winery in half-ton bins. At the winery, the clusters were sorted using a double sorting system. First, the clusters were sorted by hand. Then, the fruit ran through a small de-stemmer before the individual berries were sorted again to ensure that the ideal grapes were chosen. These berries were delivered to a fermenter where there was a period of resting on skins. Warm fermentation temperatures were encouraged along with gentle cap maceration to achieve the desired color and structure for the wine before an extended maceration time on skins prior to final pressing. The wine was transferred directly to barrel for 20 months of maturation.
Fifty-four percent of the grapes used in this blend was fermented in French oak barrels to add layers of complexity to the wine. After fermentation, the wine remained in those same barrels for aging.
Deep hues of purple and red reflect the density of this wine. Aromas of blackberry, fresh raspberry, and plum are met with nuances of espresso and black licorice. Sweet juicy blackberry and black currant dominate the palate with notes of anise and charred oak in the background. This is a centered wine with a tremendous, supple texture
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92+ Points, Jeb Dunnuck
92 Points, James Suckling
91 Points, The Wine Advocate
91 Points, Vinous