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  • the first red it's kind of our first wine to 2007 napa valley cabernet sauvignon

  • in two thousand seven was a very very good year in the napa valley one of the top

  • vintages of the two thousand

  • and maybe of all time could be some people are starting now

  • so it was a year where just like 2006 & 2008 & even 2009 a little bit

  • we didn't receive a lot of rain most of the rain we get in

  • napa valley is in January

  • and february

  • and it's interesting because we get a as much rain as they do in bordeaux only we get

  • in those two months and in bordeaux they might get it through out the year

  • and rain is important because it helps the plant to grow if you don't get enough rain

  • your shoots might not grow enough and you might not produced as many leaves and then therefore

  • your crop might not get ripe whatever crop you might have so it's very important that we

  • receive this rain

  • and it's important that we don't receive in the summer because then we don't have to worry

  • about picking under rain conditions we're able to sit on the vines and wait for them to ripen

  • so we get the perfect ripeness that we are kind of used to here

  • its kind of a luxury to have we're a little bit spoiled here by that so it's interesting you know if you go into the vineyard

  • in june and you you dig a ditch that's about sixty feet

  • you'll find water

  • and the plants you'll see the roots are going down into the

  • into that water to grow

  • eventually that water goes away

  • and the plant starts focusing on ripening the fruit only and not so much in growing the green foliage

  • so in 2007 we didn't have as much water and the plants were under stress conditions

  • and stress is one when the plan don't have as much water as they might need

  • so what happens is the plant starts focusing much earlier on on just ripening the grapes

  • the other consequences the great so much smaller and they have less water in them because

  • the plant didn't take up that much water

  • so consequently you get much more concentrated fruit

  • as a result

  • and then the ripening happens a little bit faster than it would have happened had

  • there been much more water and soil

  • 2007 I remember as a vintage specifically

  • because thats when you know the plant is finished

  • maturing the grapes

  • the leaves start turning yellow

  • and that's when you know the planet's finished and 2007 was

  • well in 2006 we had it a little bit but the main vintage we were able to see the leaves turn yellow and the

  • plant telling us

  • I'm finished doing my job it's time for you to pick

  • so lets smell the wine

  • so what do you think when you smell the wine

  • we're all speechless

  • this wine is aged

  • about fifty percent in a we only use french oak

  • and it's aged about fifty sixty percent in new french oak when the rest is used several years old so we don't get a lot of barrel character

  • and the goal is to not hide or

  • dominate the character the character the wine with oak

  • we want the Cabernet from Napa Valley to be what shows and maybe to be lifted up or

  • accentuated a little bit by the oak we do use because

  • you do need the oak to age the wine the wine has some tannins initially when you harvest it and you're waiting for those tannins

  • to kind of round out when it ages

  • so the barrel

  • helps you in that regard but it also introduces flavors and how you use those flavors has

  • a big impact

  • on what the wines is going to taste like eventually so

  • I try to avoid having anything that tastes like butterscotch or vanilla

  • but maybe a little bit more subtle

  • so that

  • the flavor of Cabernet shows from Napa Valley in order to clarify the wine you have to take

  • it out of the barrel

  • every so often

  • and sometime you decided to homogenize it all so you take it out of the ten barrels

  • put it together in a tank and put it back in the same ten barrels

  • and sometimes you maybe you want to keep each one separate depending on

  • you know if there is a vintage where the the new oak portion taste significantly better

  • than the used old portion then significantly better than the combination

  • then maybe you keep them separate for a longer period of time so you can evaluate

  • and make your blend later on. What do you look for in color

  • as far as Cabernet is concerned

  • is it the exact component

  • on how you are evaluating it or

  • color of is very important and if you compare for example this Sarah

  • you see that

  • different varieties have different degrees a color

  • there are things that you can do

  • to have the wine have more colors but I like to present the wines that

  • they have naturally

  • so Cabernet it's it's a darker verity compared to Pinot but its not as dark as Sarah

  • and I think color is extremely important because you're eye

  • your your more attracted to things that have more color then not

  • so with Cabernet i think it's important to have

  • the rights tone of the color too so it's not a oxidizer or brick color that's a very fresh

  • color like this

  • but it's not quite as deep or dense as a Sarah because Cabernet doesn't have that amount color

  • Do you, do you pay attention

  • to how many days its on the skins or it is just when you completing the fermentation?

  • Yeah for sure, I do a lengthy cold soak in the beginning and a cold soak is basically

  • the difference between for those that don't know that cabernet or red wines and white wines

  • is that the white wines basically you squeeze the juice out of the grapes and you put that in a tank or barrel and you ferment

  • just the juice. In the case of reds all the color material on all the flavor components

  • are found in the grape so you take the grape off the stem and you put the all the grapes

  • in the tank maybe squeeze in a little bit celebrities come out

  • and that that's where the colors so

  • when you do it cold extraction at the beginning maybe you don't start fermenting right away

  • you'd you'd leave it cold for four to ten days is what i do

  • and during that period by moving in you're able to extract a lot of color at that time

  • then you ferment and then after you ferment there is the maceration period that's what he's talking

  • about

  • where you can continue to extract tannin so

  • depending on what you're phenolic structure your tannin structure is that year you can leave it on

  • for longer periods of time or less

  • I prefer more then less because you can extract a little bit more and I think it helps the wine

  • in aging

  • if you do that.

the first red it's kind of our first wine to 2007 napa valley cabernet sauvignon

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Tasting Napa Valley Cabernet : Three Hoots

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    江東潣 posted on 2013/10/05
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