2018 BURLY Cabernet Sauvignon (Simpkins Vineyard)
Tasting Notes
A striking balance of fruit, and a thick viscous mouthfeel, the 2018 Burly Cabernet Sauvignon is truly a remarkable wine that will provide years of enjoyment. Aromas of cassis and blackberries meld seamlessly with notes of chocolate, and anise. The rich, plush mouthfeel elegantly transforms into sweetness by supple tannins and lovely oak integration. A wonderful mineral note shines through the whole experience. Layered, complex, and lingering, a true wine-drinking experience. Wonderful now, this wine will still benefit from further bottle aging reaching its peak in 5 to 7 years but drinkable for 10 years.
Making the Wine
The grapes came in small-berried, deep black-blue, and loose on the clusters. Following a five-day cold soak, the fermentation took seven days followed by a fourteen-day extended maceration. After which the wine was pressed and transferred to small French Oak barrels for aging. The wine was bottled in summer 2020 after twenty months of maturation in the barrel.
Wine Facts
| Harvest Date: | November 2, 2018 |
| Bottled Date: | August 2020 |
| Barrels | 80% New French Oak |
| Alcohol: | 14.8% |
| Brix: | 27.5° |
| pH: | 3.78 |
| Titratable Acidity: | 5.4 g/L |
Vineyard
Our Cabernet Grapes came from The Simpkins Vineyard in the Coombsville area just east of the city of Napa. The vineyard, although staying warm and dry, is generally a little cooler than many Napa Valley vineyards and therefore allows more hang-time for the grapes. This brings greater concentration and layering to the finished wine. The vineyard soil is rocky loam which provides good drainage and low nutrient concentration. Under these stresses the vines work hard to produce a limited amount of fruit.
Weather
The year started with great rains. Bud break was a bit late, fruit set was even larger than normal. Typical ripening season with sunny warm days and cool marine nights, no major heat spikes. The relatively mild summer followed by extended fall sunshine and moderate heat created ideal conditions to allow fruit to accumulate flavor complexity with gradual increases in sugar levels.
