WINEMAKER NOTES
"At Cardinale we christened this the vintage of “Alice's Rabbit”, in that everything was very late. Our rainy season slowed down enough in March to initiate bud push but was followed by the return of the rains not long after, which delayed bloom and fruit set. Already looking at a later harvest because of this phenomenon we enjoyed several months of mild temperatures and slow, steady flavor accumulation, without many of the heat spikes we have become
accustomed to in Napa Valley. Thus as fall started to make its appearance with even cooler temperatures and shorter days our concerns increased because we hadn't yet reached our full flavor potential. Thankfully we were blessed with
an Indian summer at just the right moment that helped drive these flavors to the Cardinale standard of quality. Our last fruit came in on November 4, 2005, extremely late, but well worth the wait."
Christopher Carpenter, Cardinale Winemaker
ACCLAIM
95 Points - Robert M. Parker, Jr., The Wine Advocate, #174, December 2007
"Deep ruby/purple to the rim, with notes of graphite, black cherry and black currant liqueur, licorice, and spice box, the wine has silky tannins, full body, a gorgeously layered, rich mouthfeel, and a long finish with moderately high tannins and refreshing acidity. It’s a big wine for sure, but it has uncanny elegance, purity, and length."
WINEMAKING
Grapes arrived at our Oakville winery in small 30 pound lug boxes to prevent premature crushing. Hand-sorted and destemmed, grapes were gently crushed into specially designed, semi-open top, stainless steel fermentation tanks. This unique open-top configuration allows for lower alcohol conversion, permitting our winemaker to prolong harvest and ensure full ripeness. During native yeast
fermentation, the tanks are “pumped over” two or three times per day. After fermentation, free run was sent to barrel with a small portion of wine pressed from a traditional basket press, ideal for controlling soft tannin extraction. The wine was aged in 100% new French oak barrels for 20 months before an unfiltered bottling.
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