TWI 96+ Points (Lisa Perrotti Brown, formerly with Robert Parker): “The 2018 Altamura Cabernet Sauvignon is 100% Cabernet Sauvignon and is deep garnet-purple in color. It slowly unfurls to reveal intense scents of blackcurrant cordial, blackberry preserves, and dried lavender, plus suggestions of crushed rocks and black olives. Full-bodied, the palate delivers vibrant, lively black fruit and mineral layers, supported by velvety tannins, finishing long and fragrant. Really different.”
Tasting Notes: Deep garnet-purple colored, the 2018 Cabernet Sauvignon rocks up with gregarious black cherries, blackcurrants, and warm plums with hints of menthol, chocolate box, and fragrant earth. Big, rich and full-bodied, with loads of minted blackberry and earthy layers, it has a firm, grainy frame, and fantastic length.
Winery Notes: ” Our hillside and valley floor estate vineyards in Wooden Valley are at elevations of 700 to 1000 feet. Soil types on the ranch which are similar to the Rutherford Bench and the mountainous regions of Howell Mountain, Pritchard Hill, and Mount Veeder called for several different clones of Cabernet Sauvignon on a number of different rootstocks upon planting in 1986. The vines are dry-farmed and vertically trellised. Fermentation of Altamura Cabernet Sauvignon occurs in both open and closed top fermenters. Certain lots are allowed to macerate on their skins for up to three weeks following fermentation. This technique produces a wine with softer, more integrated tannins, which carry fruit and oak nuances through to the palate. The wine is racked into 70% new French oak barrels for a period of 34 months. The wine is lightly filtered and then bottled.”