2015 Reserve Cabernet Sauvignon 750ml

2015 Reserve Cabernet Sauvignon 750ml

Alexander Valley

90+ POINTS - Robert Parker Wine Advocate

Number of Cases: 610

Alcohol  15.8%

Vineyard: Hanna’s 2015 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 2015: The 2015 growing season was once again dry and odd. Late winter and early spring were hot. Late spring was cool and fruit set was poor. The peak summer months were moderate, resulting in steady ripening and good acid retention. Late summer heat pushed sugar accumulation because of the small crop. The Malbec was harvested on October 1, at 25.5o Brix and the Cabernet Sauvignon from September 10, to October 9, at an average of 26.8 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 60 gallon barrels from Remond, Treuil and Trust.

Tasting Notes: Nearly nero, opaque, our young, still brooding 2015 Reserve Cabernet slowly opens into aromas of black cherry, fresh mortar, cassis, cocoa and dried herbs. Flavors by mouth are intense, with savory olive, chai, and red currant rushing to the fore and supported by notes of balsamic reduction, warm leather, vanilla and espresso. Texturally it is initially expansive and plush, finishing with firm, energetic tannins. (Tasted 3-2-18)

Variety: 77% Cabernet Sauvignon; 23% Malbec

pH 3.60

Harvest Dates: September 10 to October 9, 2015

Avg. Brix at Harvest: 26.5o

Fermentation Inoculated with selected commercial yeasts, 7-8 days skin contact.

Malolactic Fermentation:  100% of blend

Length/Type of Aging: 22 months in 60 gallon French Oak barrels

Oak Types: 100% new oak: Remond, Treuil and Trust.

Bottling Date: September 15, 2017

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