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Conn Creek Cabernet Sauvignon 2016

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Quick Overview

Conn Creek Cabernet Sauvignon. Opening aromas of blackberries, plums and dark chocolate carry through to the palate. Accents of spring wildflowers, spiced honey, and pie crust highlight complexity. Ripe focused tannins follow the flavors to a lingering cocoa powder finish.

Conn Creek Cabernet Sauvignon

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Conn Creek Cabernet Sauvignon. Opening aromas of blackberries, plums and dark chocolate carry through to the palate. Accents of spring wildflowers, spiced honey, and pie crust highlight complexity. Ripe focused tannins follow the flavors to a lingering cocoa powder finish. The growing season started later than usual and stayed cooler than average. It was a season of extremes with heat events at the end of August and late in September that helped push ripening before rains finished harvest with an exclamation point at the end of October. A combination of light to moderate crop loads and healthy canopy growth protected the fruit from heat damage and allowed it to ripe fully. Four vineyards contribute 71% of the fruit for this wine. Collins Holystone Vineyard in St. Helena, owned by Conn Creek Winery founders Bill and Kathleen Collins, is the largest component at 37%. The vineyard’s site enjoys a warm climate and good drainage leading to consistent early season maturity. Surber Vineyard from Calistoga added 13% and Tall Trees from Yountville another 12% of the blend. The well-known Stagecoach Vineyard in the Atlas Peak appellation in the Vaca Mountains contributed 9%. The remaining 29% comes from the Oakville, Chiles Valley, Oak Knoll, Rutherford, and Mt. Veeder appellations. The combination of the various vineyard sites and their expressions of terroir all make contributions to this complete and complex Cabernet Sauvignon. Individual vineyard blocks were fermented separately to capture the unique characteristics of their respective sites. Structure and fresh fruit aromas were enhanced by maintaining moderate fermentation temperatures and appropriate cap management. Elevage was 19 months in 36% new French oak barrels from selected coopers. Preliminary assembly in spring following harvest with final assembly in April and bottling in July.
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