Monday, 3 December 2007

TN : Bonterra Vineyards, Cabernet Sauvignon 2005, Mendocino County, California, USA

This wine was made from organically grown grapes. Robert Blue was the winemaker.

The wine is a blend of 85% Cabernet Sauvignon, 9% Syrah, and Merlot 6%. How on earth this can be labelled as a Cabernet Sauvignon varietal is beyond me; even though it is legal.

The wine was aged 13 months in French and American oak with medium to medium plus toast. 39% was aged in new oak, 30% in once-used oak, and the remainder in neutral oak. Coopers included Vicard, Alain Fouquet, Seguin Moreau, and Ermitage.

The wines total acidity is 0.55 grammes per 100 ml, the pH is 3.57, alcohol is 13.9%, and the Brix at harvest was only, compared to Napa for example, 24 degrees on average.

Colour : Deep maroon

Aroma : Raspberry, blackcurrant, cold tea

Taste : Slight oak, blackcurrants, red fruits, smooth tannins

Alcohol : 13.5%

Price : 135 SEK

Mark : C

Website : Bonterra Vineyards

1 comment:

Anonymous said...

In general, US law requires 75% of the wine be varietal to be labeled as such, 85% for certain geographic references.

Brix levels vary widely by vineyard and are set by fashion, not so much region. Most California wines are harvested between 23.5 to 26 Brix