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2009 Cabernet Sauvignon
  Mendocino
  (750 ml) - Sold Out!
  (1.5 L Magnum) - $59.00 Buy Now!
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Fashionably late Recent Press

Unlike Riesling and Pinot Noir, Cabernet Sauvignon is a relatively modern grape variety with the first mention being in the late 18th century. It apparently was a spontaneous cross between Cabernet Franc and Sauvignon Blanc in the Gironde in southwest France. This helps explain why Cabernet Franc is mentioned in literature more than a century before Cabernet Sauvignon and why Cabernet Sauvignon's aromas can be similar to either of its parents. Cabernet Sauvignon vines bud out late and ripen late so a protected, warm site is essential. The ripe berries are small, dark with a bluish tinge and thick skinned; the resulting wines are deep in color, high in tannins, and because the vine ripens late in the season, typically the wines have good acidity.

Ed Berry harvesting Cabernet Sauvignon. [above] We've purchased Cab from this vineyard since 2004 and because the site is warm, it's our first Cabernet Sauvignon field to ripen, albeit not until October.
View of the Russian River Valley from Berry's Rattlesnake Canyon vineyard. [below] It's nestled on the hillside in a protected site from the wind and the grapes they harvest consistently produce excellent quality Cabernet Sauvignon wine.


Grapes for this bottling were harvested from three separate sites; beginning on October 6 for the warmest site and ending on the 26th for the coolest site. We didn't add sulfur dioxide to destemmed grapes in order for the natural yeasts to begin the fermentation. After a long, slow fermentation in stainless steel tanks, we pressed the must and then racked the wine to French oak barrels to complete the secondary (malolactic) fermentation in the cellar. Cabernet wines are longer lasting than most red wines, but can be tannic in their youth which is why we barrel aged this wine for two years, then aged it another two years in the bottle before release. Gold Medal winner. Best of Class.

Specifications
Harvested: Oct. 6 to 26, 2009 Sugars at Harvest: 24.4° Brix
Bottled: Oct. 26, 2011 Cases Produced: 876
Alcohol: 14.2% Titratable acidity: 6.4 g/L
pH Level: 3.79

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