the 105, 2014 Cabernet Sauvignon, Thatcher Bay Vineyard, Livermore Valley

IMG_4834.JPG
IMG_4834.JPG

the 105, 2014 Cabernet Sauvignon, Thatcher Bay Vineyard, Livermore Valley

32.00

As the story goes, "it was like 105 degrees that day!"  meaning the day it was harvested.  Well, it was more like 89 degrees, but it was still very hot and the fruit did not hold up well.  Planning to have the fruit replaced and not expecting that this wine would shine, I let it ferment and then pressed it into a re-cooped French oak barrel and a neutral oak barrel and left it alone for 26 months.  Amazingly, it came out to be one of my best wines.

The wine is rich and full bodied with hints of vanilla and oak, snappy smooth tannins and a lengthy finish.  Pairs perfectly with grilled or barbecued meats.

pH:  3.6

TA:  5.9 g/L

ALC: 14.1%

Cases produced:  50

 

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