2006 Rutherford Bench Reserve Cabernet Sauvignon

Harvest: The year 2006 was one of extremes. The year began with flooding of homes and vineyards in the Napa Valley. The rains let up a little bit in January and February but the wet weather was back with a vengeance in March and April when rainfall records were set. Records were set again in July just before veraison where 115º F was the high in some areas. These high temperatures actually extended the ripening season and pushed harvest into November. The remainder of harvest was much cooler, with unseasonably cold weather blowing in mid harvest, which slowed ripening down to a crawl. Overall, tonnage was average in size. The wine from this vintage is rich and well built, but is slower to develop and not as forward and luscious as the 2005. Patience should be rewarded as a little age will bring even greater pleasure.  This wine could age another 10-12 years easily.

 

Description:  Inky red in color with an immediate hit of juicy, red cherries and fresh raspberries with background notes of red plum. Caramelized toast and cinnamon and clove aromas wave in the background. There is a hint of sage, cigar box, and that classic ‘allspice’ note. Well balanced palate with nice acid, round, subtle tannins and a lingering finish.

 

Food Suggestions:  This complex wine pairs well with delicately prepared dishes with nuances of flavor. Wild mushroom risotto served with a high-quality, seared rib-eye that is still pink in the middle, and a side of caramelized beets would pair nicely.

 

Grapes:  The majority of grapes come from our own 24 acre Rutherford estate where all five Bordeaux varietals are grown: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, and Malbec.




• Blending Varietals brix at harvest: between 24.0 and 27.5
• Blending Varietals harvest date: September 26-October 21, 2006
• Cabernet Sauvignon brix at harvest: between 25.0 and 26.0
• Cabernet Sauvignon harvest date:  October 9-November 1, 2006
  




 Winemaking Practices: 

• Hand picked
• Hand-sorted fruit
• 2-3 day cold soak
• Inoculated with an assortment of French yeast strains
• Small batch fermentations
• Pumpovers 2-3 times per day
• Malolactic fermentation in barrels and upright wooden casks
• Racked three times before bottling

Bottle size:  750 mL  
Retail Price: $65    
Bottling date:  August 2008  
Release date:  October 2009

Detailed Wine Information