Complant Oakville Cabernet Sauvignon UC Davis South Station Vineyard 2020
From the producer: This is our first vintage from the iconic UC, Davis Oakville South Station Vineyard, which is at ground zero for fine wine in the Napa Valley. Daniel first saw this vineyard in 1976 with his major professor, the legendary Dr. Harold Olmo. It is one of the most meticulously farmed vineyards in the valley and has some of the best soil in the world for growing Cabernet.
Grapes for this wine were harvested on September 23 and were fermented using indigenous yeast and malolactic bacteria for about 12 days. The wine was aged in thin-staved Bordeaux chateau barrels (22% new) for 18 months and racked every three months using the soutirage traditionnel method Daniel learned while working in Pomerol in the 1980s.
The Cabernet begins with an expressive nose of cassis, black cherry and dark chocolate. In the mouth, expect an immediate flash of luscious, fresh blackberry fruit followed by a silky mid-palate with beautifully integrated tannins and a mouthcoating fruit sweetness on the finish.
Grapes for this wine were harvested on September 23 and were fermented using indigenous yeast and malolactic bacteria for about 12 days. The wine was aged in thin-staved Bordeaux chateau barrels (22% new) for 18 months and racked every three months using the soutirage traditionnel method Daniel learned while working in Pomerol in the 1980s.
The Cabernet begins with an expressive nose of cassis, black cherry and dark chocolate. In the mouth, expect an immediate flash of luscious, fresh blackberry fruit followed by a silky mid-palate with beautifully integrated tannins and a mouthcoating fruit sweetness on the finish.
$38.50
Original: $109.99
-65%Complant Oakville Cabernet Sauvignon UC Davis South Station Vineyard 2020—
$109.99
$38.50Product Information
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Description
From the producer: This is our first vintage from the iconic UC, Davis Oakville South Station Vineyard, which is at ground zero for fine wine in the Napa Valley. Daniel first saw this vineyard in 1976 with his major professor, the legendary Dr. Harold Olmo. It is one of the most meticulously farmed vineyards in the valley and has some of the best soil in the world for growing Cabernet.
Grapes for this wine were harvested on September 23 and were fermented using indigenous yeast and malolactic bacteria for about 12 days. The wine was aged in thin-staved Bordeaux chateau barrels (22% new) for 18 months and racked every three months using the soutirage traditionnel method Daniel learned while working in Pomerol in the 1980s.
The Cabernet begins with an expressive nose of cassis, black cherry and dark chocolate. In the mouth, expect an immediate flash of luscious, fresh blackberry fruit followed by a silky mid-palate with beautifully integrated tannins and a mouthcoating fruit sweetness on the finish.
Grapes for this wine were harvested on September 23 and were fermented using indigenous yeast and malolactic bacteria for about 12 days. The wine was aged in thin-staved Bordeaux chateau barrels (22% new) for 18 months and racked every three months using the soutirage traditionnel method Daniel learned while working in Pomerol in the 1980s.
The Cabernet begins with an expressive nose of cassis, black cherry and dark chocolate. In the mouth, expect an immediate flash of luscious, fresh blackberry fruit followed by a silky mid-palate with beautifully integrated tannins and a mouthcoating fruit sweetness on the finish.
