Antica Cabernet Sauvignon
$284.02 / case(6)
The 2012 cabernet sauvignon possesses enormous charm and appeal. Its deep purple color is followed by inviting aromas of blackberries red currants cassis and chocolate. On the palate the wine is rich savory and full bodied finishing with firm silky tannins and a long persistence. Climate/vintage: winter temperatures were mild with average rainfall allowing the vines to quietly rest during the dormancy period. The weather during budbreak and flowering were ideal leading to an excellent fruit set with berry uniformity within each cluster. Summer and fall brought warm temperatures but with no heat waves. The cabernet sauvignon fruit enjoyed a long slow ripening period through september and into october and ripened fully to provide the wine with its dark color rich varietal purity and ageworthiness. Vineyard: these cabernet sauvignon grapes came from up to 23-year-old vines and were harvested from fourteen vineyard blocks that each have their own identifiable qualities. The v,,wine~us cabernet sauvignon~united states~~california~,2012,y,,n 886,008858600340,1santa cristina chianti superiore docg [italy],750ml,27,13. 15,141. 98,12,,n,climate: from a climatic point of view the 2015 vintage was characterized by warm and dry weather the vines enjoyed a regular growing season thanks to the reserves of ground water accumulated during the winter and to the mild temperatures of these months. From midjuly to the end of august high temperatures slowed the ripening process which otherwise would have been completed too early in the season. The favorable climate assisted in a obtaining a good final ripeness in the sangiovese crop which was picked between the end of september and the middle of october. Fermentation and aging: the various lots of grapes were treated somewhat differently; one part was macerated on its skins for 78 days at a temperature held to a maximum level of 77° fahrenheit (25° centigrade) to best conserve the aromas of the grapes and extract tannins of a certain softness and suppleness. The largest part of the crop instead remained in contact with its skins during the fermentation for 1
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