2006 Reserve Cabernet Sauvignon, Alexander Valley
This richly textured, plush wine shows all the hallmarks of a classic Alexander Valley Cabernet Sauvignon. Deep, inky crimson in color, its aroma offers rich berry and cassis scents with notes of smoke and sweet vanilla.
This richly textured, plush wine shows all the hallmarks of a classic Alexander Valley Cabernet Sauvignon. Deep, inky crimson in color, its aroma offers rich berry and cassis scents with notes of smoke and sweet vanilla. Bold, ripe fruit flavors of blackberry and black cherry explode on the palate and are supported by a backbone of firm but fine-grained tannins. Balanced oak rounds out a focused, structured wine of concentration and depth. From the juicy midpalate, the intense fruit carries through to the finish, when the silky tannins come to the fore on a supple, lingering finish.
| Vintage: | 2006 |
| Wine Type: | Red Wine |
| Varietal: | Cabernet Sauvignon |
| Appellation: | Alexander Valley |
| Aging: | 18 Months |
| Bottling Date: | 8/08 |
| Alcohol %: | 14.5 |
In recent years, Geyser Peak Winery’s estate Cabernet Sauvignon vineyards have come into their own. Ascentia Vineyard, which sits on rolling hillsides of diverse soil types and sun exposures, and Walking Tree Vineyard, on an East-facing slope just above the winery, are cultivated year-round by a dedicated team. Located in the warmer central and northern parts of valley, these vineyards form the core of the winery’s Cabernet program. Here the vines yield grapes of intense berry fruit aromas and flavors, and richly textured palate structures. We use an array of techniques, including small and open-top fermenters, rotary fermenters and barrel fermentation to craft this wine. A given vineyard might be harvested four or five times, at each pass taking only grapes at optimal ripeness. Then these small lots are kept separate and matured for three months. After extensive trial blending, the master blend is aged in a balanced mixture of new, one and two-year old barrels prior to final blending and bottling.—Mick Schroeter
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