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Crafted from fruit grown at Sagemoor Vineyard in Washington’s Columbia Valley, hand picked in October 2009 |
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Crushed to open top stainless steel fermenters followed by a 24-hour “cold soak” for improved color and tannin extraction. |
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Inoculation is done with a red Bordeaux yeast and fermentation on the skin takes place for the next 14 days. |
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Following the skin maceration, the young wine is pressed to a tank and allowed to settle for up to 72 hours, after which time it is racked to small French Oak barrels. |
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The wine is aged for 28 months in 100% French Oak barrels to further enhance fruit components and tannin structure. |
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Our Chelsea Cellars 2009 Cabernet Sauvignon is a fuller bodied Cabernet Sauvignon with bold rich tannins melded with hints of toasty vanilla from over two years of oak aging. |
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Elegantly styled, layered and persistent, this full-bodied red, with spicy currants, plum and wildberry, tanning smooth and supple on the finish. |
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Enjoy with all heavily sauced meats or your favorite steak on the grill. |
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APPELATION:
Estate Grown
Columbia Valley
VARIETAL BLEND:
92% Cabernet Sauvignon
8% Syrah
AGING:
28 Months in French Oak
COOPERAGE:
80% Francois Freres
20% Demptos
ALCOHOL:
12.5%
PRODUCTION:
408 Cases
RELEASE DATE:
April 3, 2012 |
