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Salexis Cabernet Sauvignon Reserve 2006
$175.99
Salexis Wines has pleased to announce the release our 2006 Napa Valley Reserve Cabernet Sauvignon, the second of two bottlings from the 2006 vintage. Produced from one of the smallest Cabernet Sauvignon crops in recent years, the 2006 Napa Valley Reserve Cabernet Sauvignon is a concentrated wine of fruit characters and structure. This wine was produced from free run wine only after 44 days of total skin contact and aged in 100% new Taransaud Chateau style barrels for 20 months. This wine exhibits the aromas and flavors of black berries, raspberries, currants, cedar, chocolate, and is surrounded by toasty French oak. Although balanced and enjoyable now, this wine will reward its owner with continued development for the next 10 to 20 years.
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Wine Information
| Region | Napa Valley | pH | 3.95 pH | |
| Vintage | 2006 | Residual Sugar | ||
| Grape | Cabernet | Cellar Potential | ||
| Country | USA | Unit Size | 750ml | |
| Alcohol Percentage | Varietal Composition | Cabernet Sauvignon | ||
| Appellation | Napa Valley | Color | ||
| Nose | ||||
| Palate | ||||
Salexis Wines has pleased to announce the release our 2006 Napa Valley Reserve Cabernet Sauvignon, the second of two bottlings from the 2006 vintage. Produced from one of the smallest Cabernet Sauvignon crops in recent years, the 2006 Napa Valley Reserve Cabernet Sauvignon is a concentrated wine of fruit characters and structure. This wine was produced from free run wine only after 44 days of total skin contact and aged in 100% new Taransaud Chateau style barrels for 20 months. This wine exhibits the aromas and flavors of black berries, raspberries, currants, cedar, chocolate, and is surrounded by toasty French oak. Although balanced and enjoyable now, this wine will reward its owner with continued development for the next 10 to 20 years.
Blend Composition: 100.00% Cabernet Sauvignon Clone #337
Harvest Dates: October 27, 2006
Harvest Analysis: 26.9 Brix, 3.6 gms/l TA, 3.95 pH
Pre-Fermentation Maceration: 7 days @ 55 degrees F.
Pumpover Regime: 2 times/day with Aeration
Maximum Fermentation Temperature: 90 degrees F.
Total Skin Contact Time: 44 days
Barrel Aging: 20 months in Chateau Style French oak,
Medium Plus and Heavy Toast,
(100% new Taransaud)
Bottling Date: August 8, 2008
Case Production: 215 cases
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| Weight | 2.0 lbs |
|---|---|
| Dimensions | 3 × 3 × 12 in |
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