GAIL Deering Cabernet Sauvignon 2018

Category
Dusty bay leaf, blackberry, anise, Santa Rosa plum, blueberry, mint

What’s Cool
Why we think this wine is awesome!

Rare Sonoma Mountain CS, so good.
Cabernet Sauvignon
Red
Still
750ml

Number of cases produced
Our producers only make a small amount of
each wine – these wines really are unique

600

AVA
American Viticultural Area, like a sub
region of designation, Calistoga, Rutherford etc.

Sonoma Mountain
Sonoma County
California

Vine Age
Age of the vines that the wine is made from

25+
Organic
Mountain

Vessel
What the wine ages in and how long

Neutral Oak

Vineyard
Where was the wine was physically made

Deering
2018

We offer free delivery on all of our wines anywhere in Mainland UK. Our wines are dispatched and delivered in 2-3 days.

£42.50

GAIL Deering Cabernet Sauvignon 2018

Description

The Deering Vineyard was once one of the original parcels of the historic Beltane Ranch and like many of the vineyards on Nelligan Road, a source for Kenwood’s legendary Artist Series wines. Today the vineyard is owned by Todd Maus and organically farmed by Chuy Ordaz and his family. The site is home to over twelve varietals, but is planted predominantly to Cabernet Sauvignon and Zinfandel. Soils include volcanic basalt, shale and sandstone bedrock. The Cabernet Sauvignon we produce from this vineyard is a blend of two clones. Older vines were planted to a clone from the Jack London vineyard next to younger vines grafted from the Montecillo Vineyard up the road. Producing a Cabernet Sauvignon is not something we take lightly. It’s synonymous with the most sought-after, California wines in the world. However, our approach to the varietal is different than you would come to expect. This wine is intended to express its site and varietal, not a preconceived notion of what Cabernet Sauvignon is supposed to taste like. We harvested just over a ton of Cabernet Sauvignon from the Maus block of the greater Deering Vineyard on the lower slopes of the Moon Mountain bench (approximately 460). The wine went through a short 2-day cold soak before it began fermentation, spending 14 days on the skins. When it was dry, we pressed it off into neutral oak barrels for secondary fermentation followed by another 10 months of sur-lie aging in barrel.

AROMATICS dusty bay leaf, blackberry, anise

FLAVORS Santa Rosa plum, blueberry, mint

600 Cases

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