With the 2011 Harvest upon us we’ve decided to “Over Share” facts on some of our favorite varietals. Chris has done some great research on Cabernet Sauvignon for our first of the series.
~ Brian
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| 2006 Cabernet Sauvignon, Estate Vineyard |
Cabernet Sauvignon, a long established grape varietal that is planted around the world in nearly every grape growing region, is valued for its high tannin content and low yield. Cabernet Sauvignon makes noble, dark-red, long-lived wines with a scent of dark fruit such as blackberry and currant, soft notes of vanillin and oak and bright profiles of black and white pepper. Cabernet's fine and complex bouquet is one that becomes more expressive with age. Wines made from fully ripened grapes tend to show extensive layers that are tannin-rich. A key characteristic to this varietal is that it ripens late, making it suitable to be planted in warmer regions. In regions that are too cool, there is an increased potential for herbaceous flavors from less than ideally ripened grapes. In regions where the grape is exposed to excess warmth and over-ripening, there is a propensity for the wine to develop flavors of cooked blackcurrants. With a medium sized cluster of densely set dark blue fruit with thick skins, it is no wonder so much tannin can be drawn from these grapes.
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| Bud Break 2011 |
For a time, the origin of Cabernet Sauvignon was not fully understood and many a hypothesis was drawn as to the exact beginnings of this noble grape. Until recent years, it was conjectured that the grape had ancient origins, lending to reason that it was not so different from Biturica, a grape used to make wine in the ancient Roman Empire. This belief was widely held during the 18th century, when the grape was also referenced as Petite Vidure or Bidure, a genetic corruption of Biturica. The grape's true ancestry was determined in 1996 with the use of DNA analysis at the UC Davis Department of Viticulture and Enology. Led by Dr. Carole Meredith, the DNA evidence determined that Cabernet Sauvignon was the offspring of Cabernet franc and Sauvignon blanc and was likely a chance crossing that occurred during the 17th century.
Cabernet Sauvignon is suited to flourish in a broad variety of climates, however its suitability as a single varietal wine or as a blend component is greatly influenced by the warmth of the climate, or sun-days, the days it sees bright full exposure to the suns heat. Cabernet Sauvignon is one of the last grape varieties to bud and ripen in the growing season, affecting how early the grapes will be harvested. Wine regions in California give the vine an abundance of sunshine, with this sunshine comes consistent fully ripened vintages. In Bordeaux, with an increased chance of inclement harvest season weather, Cabernet Sauvignon will usually be harvested earlier than ideal and is blended with other varietals to fill in the missing characteristics.
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| Jenn Walking the Vineyards |
The Cabernet Sauvignon grape has thrived in a broad variety of vineyard soil types, making the consideration of soil less of concern for New World winemakers. In Bordeaux, the soil aspect of 'terroir' is an important consideration in determining which of the major Bordeaux grape varieties that are planted. While Merlot thrives in clay and limestone based soils, Cabernet Sauvignon has excellent development in gravel based soil, such as that of the Médoc region. The gravel-based soils offer the added benefit of being well drained while at the same time absorbing and radiating heat to the vines, aiding in ripening of the grapes. Clay and limestone based soils are often cooler, allowing less heat to reach the vines, delaying ripening. On the next occasion you are visiting us, take this into consideration when sifting through the structure of our wines. The wines from Rockpile Vineyards vary greatly from those of our Estate. Climate, altitude and soil vary greatly between the two. You may just be surprised as to your findings, and can determine what soil types your palate prefers. ~ Chris
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