Vintage 2011
Wine Type Red
Varietal Cabernet Sauvignon
Region Rutherford
Winemaker Trevor Durling

Our 2011 Rutherford Cabernet Sauvignon is classically Bordeaux-style in character, with elegant boysenberry, cassis and plum expression layered with hints of sage, minerals and black olive. Texturally opulent Rutherford Dust tannins and vibrant acidity structure the red-fruit flavors, while new French oak barrels add integrated toffee, espresso and clove nuances.

Varietal Composition:
93% Cabernet Sauvignon
3% Cabernet Franc
3% Malbec
1% Petit Verdot

Barrel Aging: 19 Months, 30% new barrels of predominantly French oak

Winemaker's Tasting Note

“The steadily cool 2011 growing season resulted in long hangtime for the Cabernet Sauvignon grapes as they lingered on the vines into late October and early November before reaching maturity,” says Winemaker Chris Cooney. “The slow ripening preserved complexity, while the cumulative sun exposure developed rich, ripe flavors in the small crop. I call our 2011 Rutherford Cabernet Sauvignon classically Bordeaux-style in character, with elegant boysenberry, cassis and plum expression layered with hints of sage, minerals and black olive.” Texturally opulent Rutherford Dust tannins and vibrant acidity structure the red-fruit flavors, while new French oak barrels add integrated toffee, espresso and clove nuances.

Vineyard Notes

To achieve the Rutherford Dust signature in this Cabernet Sauvignon, we selected the vast majority of the grapes from two outstanding vineyards in the Rutherford American Viticultural Area: Beckstoffer Vineyard Georges III and Hewitt Vineyard. Both are rooted in well-draining benchland sites; Georges III is located on the eastern side of the appellation, while the Hewitt estate vineyard is on the west, as is our Provenance estate vineyard.

Winemaker's Notes

After hand harvesting the fruit, we hand sorted the clusters and then, following destemming, hand sorted the individual grapes to assure the highest quality. To gently extract opulent color and flavors from the skins, we cold soaked the partially crushed grapes for three days. Two to three weeks of post-fermentation skin contact—the length depending on varietal and vineyard personality—developed varietal expression. In-barrel malolactic fermentation rounded the mouthfeel, three rackings gently clarified the wine, and small amounts of five other varietals broadened the spectrum of aromas and flavors.

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