Cabernet Sauvignon is grown all throughout our property, so that when we blend together, we have a level of complexity that results in an interesting wine with a very long finish. Spring Mountain Cabernet is known for its thick skin, strong tannin, and dark fruit characteristics. This wine ages extremely well, and if you can’t wait 15 years, we have a few older bottles that we have held onto just for you.
Vintages Available : 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011, 2012, 2013, 2014
Current Release: 2013 Cabernet Sauvignon
VARIETAL PERCENTAGE: 100% Cabernet Sauvignon.
AGE OF VINES AND SOIL TYPE: 22-30 year old vines planted in deep volcanic soils at a 2000′ elevation
DATE PICKED: 9/12/13–10/3/13
AVERAGE HARVEST SUGAR: 26.4 degrees Brix
AVE. FERMENTATION TIME/TEMPERATURE RANGE: 12 days, 68–91 F
FERMENTATION CONTAINER/MACERATION: Open fermentation in small containers, punched down twice a day.
ANALYSIS AT BOTTLING
Alcohol: 14.2% pH: 3.91 TA: 6.68 g/L VA: 0.61 g/L R.S.: Dry
LENGTH/TYPE OF AGING: 33 months in 60 gal Oak barrels: 45% new French Oak, 55% 2–3 year old French Oak.
BOTTLED: May 2016
APPROXIMATE LIFESPAN (under proper cellar conditions): 20+ years.
CASES PRODUCED: 2,045 cases
WINEMAKER: Andrew T. Schweiger
VINTAGE AND WINEMAKER’S NOTES: 2013 was a second consecutive classic Spring Mountain District vintage. An ideal spring bud break, steady flowering, even fruit set and a lengthy stretch of warm but not to hot days presented beautifully flavored grapes. For our efforts, we have been rewarded with a rich, full-bodied Cabernet, deep in color. The nose of the wine is lively with essences of dark berries, plum, dark chocolate, and toasty oak. The sweet, supple entry crescendos into a deeply intense middle; followed by a pleasant, velvety, lingering finish.