Di Arie Cabernet Sauvignon 2016

For me the release of my 2011 Cabernet Sauvignon is a reason to celebrate. It has taken me a lot of effort to get to the point where I can make a Cabernet Sauvignon with distinctive varietal characteristics that doesn’t taste like green bell pepper. This is the second vintage of Cabernet which has come from our newly planted 4 acres of Cabernet Sauvignon vineyards. I am very confident that we will be able to offer our customers world class Cabernets year after year. And I am not basing this only on the success that we had with the 2010 and 2011 vintages but also on the next two vintages that we have work in progress. This wine was “cold-soaked” for a period of 3 days prior to fermentation and made in our “Submerged Cap” Fermentation Tank. After the fermentation was completed this wine was kept on its skins for a period of 6 weeks for an extended maceration to maximize the extraction. The wine was then aged in predominantly French oak barrels for 24 months. This wine has a dark ruby red color with strong aromas of blackcurrant, blueberry and raspberry very characteristic of Cabernet Sauvignon. These aromas extend to the palate adding nuances of vanilla and leather. The long finish has a firm grip of tannins that stays with you for a long time. This wine won a Double Gold Medal at the San Francisco Chronicle Wine Competition in 2015.