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2011 Cabernet Sauvignon

Library Selection

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Two separate parcels of Cabernet Sauvignon were used to make this estate grown wine. The first was harvested on October 18, 2011 and yielded 2.22 tons of ripe, hand-picked fruit (an average of 1.7 tons per acre). These grapes had 21.6 brix sugar, 0.91 TA and 3.02 pH. The second parcel was harvested by hand on October 19, 2011. A total of 1.97 tons of fruit was picked (an average of 2.8 tons per acre). These grapes had 20.4 brix sugar, 0.82 TA and 3.11 pH.

This youthful Cabernet is bold, dry and multi-faceted. It has aromas of cocoa, blackberry, plum and a “dusty” oak component. It is medium bodied on the palate and there are nuances of black currant, ripe plum and blackberry on the palate along with coconut and oak. Firm tannins linger on the palate. Pair with roasts, lamb burgers and grilled steaks. Currently, this wine benefits from an hour or two of breathing and it is an impressive young Cabernet. It should age nicely, particularly over the next 4-5 years.

Wine Specs
Cabernet Sauvignon
Finger Lakes
Alcohol %
Wine Enthusiast
Wine Profile
Tasting Notes

This vibrant wine has aromas and flavors of fresh berries, plum, cocoa and hints of mint and spice.  This fruit forward Cab is very smooth and velvety tannins linger on the finish.  Aged in oak barrels for 18 months  89 Points, Wine Enthusiast Magazine

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