2009 Bone Ash Cabernet Sauvignon, Calistoga Estate, Napa Valley 750ml
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This wine is sold out. Next vintage release - October 2012
93 Points - Wine Spectator, James Laube, December 21, 2011
"Combining power with finesse, this is dark, rich and concentrated, offering blackberry, spice, black licorice and subtle cedar touches. Quite brawny now, but with a wonderful, pure push of fruit on the finish. Best from 2013 through 2023." J.L.
95 Points - Wine Enthusiast, Steve Heimoff - May 2012
Bone Ash Vineyard
October 14, 2009
22 Months 75% New French Oak
August 23, 2011
This is the second release from our Calistoga Estate, the Bone Ash Vineyard, and we are elated with the re-sults. We experienced a “frost year” with cold spring months in 2009. While yields were considerably lower as a result, the natural thinning of fruit worked very well in the winery. As a result, the wine is ripe and complex and proves that lower yields can produce wonderful wines. Toasty vanillin envelopes very fresh fruit aromas of blackberry and black cherry with glimpses of dried currants, clove, light black licorice and coffee bean. While very youthful, the palate is brooding and complex with hints of black currant, wood spice, and a touch of minerality. Some of the more classical Cabernet flavors in this wine are reminiscent of a left bank Bor-deaux. Enjoy over the next 12-15 years or longer.
Harvest took place on October 14, 2009, with average degrees Brix of 25.5. The ripening was just perfect, never too fast with excellent tempo. Yields were a mere 1.25 tons per acre. The 19 year old cane-pruned vines are comprised of Clones #7 and #8, and nearly dry farmed with exception of a splash of water in late September.
The fruit was hand sorted and destemmed into small, open top, stainless steel fermentors and time on skins lasted 22 days. The fruit was then lightly pressed, keeping “free run” and “press” fractions separate and aged in 75% new French Oak barrels for a total of 22 months. While we do add yeast to finish primary fermenta-tion, we allow the indigenous malolactic bacteria to complete the secondary fermentation. Bottled unfined, unfiltered.
100% Cabernet Sauvignon, Calistoga Estate 0.7 g/100mL T.A., 3.55 pH, 14.9% Alc.
Bottled on August 23, 2011 250 Cases Produced
Suggested Retail Price: $76 per bottle