- Featured in the October 2009 Silenus Vintners Wine Club
- Retailed for $45
Typical of the “dry-farmed” Pelissa Vineyard, the 2006 vintage displays characters of dried currants, black raspberry, cedar box and even hints of white pepper and vanilla crème. This is a feminine and sophisticated wine exhibiting hints of cherry cola and smoke. The palate is sultry and juicy. The tannins are well structured and marked by a careful balance of acidity and roundness. This is one for the collector’s cellar! Enjoy until 2020 or longer.
- Kirk Venge, Winemaker
100% Cabernet Sauvignon
- Pelissa Vineyard, Oakville
Cabernet is a fairly resilient grape but one that deserves the utmost care and attention. In addition to clonal considerations, perhaps the most important selection criteria with Cabernet Sauvignon is its “terroir” – proper soil and microclimate are among the most essential ingredients. Oakville is perhaps Napa Valley’s most renowned viticulture area. From Cabernet Sauvignon to Cabernet Franc, the wines produced from this geographic area are concentrated and seductive. Pelissa is a very old vineyard originally owned by BV and responsible for many of Georges de Latour Reserve Cabernets. The vineyard is dry farmed and organically tended.
The 2006 harvest for the Pelissa Vineyard led us into the last full week of October… we wanted the fruit to hang on the vine until it reached its optimum ripeness of both flavor and Brix; the final wine values achieved indicated we succeeded. The harvest was conducted by-hand in the early cool hours of the morning into .5-ton macro bin boxes. Delivered to the winery shortly after day-break, the fruit is carefully sorted to expose and remove any leaves or damaged fruit that may have made its way into the bin.
Carefully de-stemmed, the whole berries are moved to tank for a three day cold soak period prior to the onset of fermentation. We employ higher temperatures during the fermentation of this Cabernet to extract bold fruit and mellow any aggressive tannins. Racking is performed in the presence of air to pronounce the varietal fruit aromatics and blow off green characters all the while oxidizing hard tannin in the wine. Total fermentation time was 20 days. The barrel program is 50% tight grain new French oak and once used French oak barriques for a total of 21 months.