2006 Cabernet Sauvignon
Winemaking Notes
The grapes were harvested from 8 different vineyards between September 23rd and October 25th with an average Brix of 25.9. After 7-9 days of fermentation on the skins, the must was pressed and the resulting wine was left to finish fermentation in the tank. Aged for 4 months in a combination of new and used French oak.
Tasting Notes
Coupled with a deep ruby-purple color, the aroma for the 2006 has a very distinctive component that is layered with hints of blueberries and oak. With lots of dark berry fruit, the palate has a richness and density that is supported by mouth coating soft tannins and a milk chocolate oak finish.
Technical Data:
| Alcohol: | 13.5% | | Total Acidity: | 6.15g/L | | pH: | 3.67 | | Residual Sugar: | NA | | Composition/Blend: | Cabernet Sauvignon and Petit Verdot primarily | | Appellation: | California | | Fermentation: | 100% Stainless Steel | | Barrels: | New and used French and American Oak | | Vineyard: | Hill Creek, Nestor, Watts primarily |
McManis Family Vineyards
18700 East River Road, Ripon, CA 95366
phone: 209-599-1186 fax: 209-599-1595 © 2005 McManis Family Vineyards
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