Paul Hobbs Napa Valley Cabernet Sauvignon, 2015
$1,349.94 / case(12)
Growing season 2013 was a phenomenal growing season in just about every way. A warm dry spring led to early bud break limited canopy vigor and berry size and created ideal conditions through bloom and fruit set. An abundance of long sunny days with only one heat spike in early july resulted in even ripening and an early harvest with exceptional flavor development. The 2013 vintage offers very high quality wines that are striking in their balance and expression. Winemaking hand-harvested picked at night hand-sorted while still cold from the field fermented in small closed top stainless steel tanks with indigenous yeasts 5-day cold soak 29 days total maceration gentle pumpovers and delestage aged 20 months in french oak barrels; 63% new coopers: taransaud darnajou marcel cadet radoux baron boutes marques sylvain spontaneous malolactic fermentation in barrels varietal composition: 93% cabernet sauvignon 5% cabernet franc 1% petit verdot 1% merlot unfined and unfilter
|wine spectator||rating: 90||vintage: 2013|
,,wine~us cabernet sauvignon~usa~~california~,vt,y,red,n 600,000000262750,1ballard lane chardonnay central coast [united states],750ml,,11. 36,120. 00,12,,n,chardonnay from the central coast of california is generally regarded as some of the highest quality in the country. The fruit sources for this wine stretch from monterey county to santa barbara county and allows it to express the climates and soils that make-up this large yet diverse appellation. As a result wines are produced that have rich expressions of melons and pineapple from the warmer vineyard sites through to delicate citrus characters from the cooler sites. This chardonnay has delicate aromas of orchard fruit blossoms melon and tropical pineapple. These aromatics are rounded with a hint of white pepper along with creamy apple and pear from sur- lie aging on french oak. The palate is supported by crisp acid with a fresh clean cut which will assist in this wine standing the test of time to develop into a fuller experience with short- term aging. Primary fermentation was undertaken on mainly french oak from a range of forests and a combination of toast levels. A portion
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