2014 Reserve Cabernet Sauv. 750ml
91 pts, Robert Parker, Wine Advocate
Number of Cases: 417
Vineyard: Hanna’s 2014 Alexander Valley Cabernet Sauvignon was grown on our Red Ranch in Alexander Valley. Below Hoot Owl Creek, this benchland ranch is planted on Clough Series gravelly loam soil. Above Hoot Owl, it is planted on Laughlin Series Sandy Loam. These are soils of two foot depth and less. The vineyard is planted to 50 acres of Cabernet Sauvignon, 10 acres of Malbec, two-and-a-half acres of Merlot, two acres of Petit Verdot, and just over a half acre of Saint Macaire. The Cabernet is planted to clones 7, 2 and 6. The Merlot is planted to clone 3.
Vintage 2014: The 2014 growing season was very dry and early. Despite the early bud break and bloom there were few spring frost events. The peak summer months were warm and moderate, so disease pressure was low, ripening was even and color and flavor development phenomenal. The Merlot was harvested on September 16, at 26.6o Brix, the Malbec on September 23, at 24.5 o Brix, the Petit Verdot on September 20, at 26.5 o Brix and the Cabernet Sauvignon from September 20, to October 10, at an average of 27.4 o Brix.
Winemaking: We hand harvested in the cool hours from midnight to sunrise. The grapes were hand-sorted, destemmed and partially crushed to stainless steel fermentation tanks. Pressing was done to taste, based on daily tastings of the wines after pumpover, with an average of seven days skin contact. The newly pressed wines were racked to tank and allowed to settle before barreling. The wine was racked three times in its first year and once in its second year. Aging was in 100% new 59 gallon barrels from Remond, Boutes, Marcel Cadet and Trust.
Tasting Notes: A Dense purple in color, the 2014 Reserve Cabernet is redolent of cassis, slate, roasted hazelnuts, freshly sawn Quercus with a hint of tanner’s bench. In the mouth the flavors are vivid, reminiscent of blackberry, cassis, Carob and cherry pie. Texturally the wine is massive, extracted with a fine, intense tannin backbone. (Tasted 2/06/17)
Variety: 75% Cabernet Sauvignon; 17% Malbec, 4% Merlot, 4% Petit Verdot
Harvest Dates: September 16, to October 10, 2014
Avg. Brix at Harvest: 26.5o
Fermentation Inoculated with selected commercial yeasts, 7 days skin contact.
Malolactic fermentation: 100% of blend
Length/Type of Aging: 9 months in 59 gallon French Oak barrels
Oak Types: 100% new oak Remond, Boutes, Marcel Cadet and Trust.