The 2014 CADE Estate Cabernet Sauvignon, Howell Mountain is soft, supple, open-knit and a real beauty. The color is a healthy, deep purple and the wine full-bodied, rich with mulberry, black cherry, dark chocolate, blackcurrant and blackberry fruit, graphite and spice – insanely approachable now given it’s silky personality but capable of evolving for up to 15 – 20 years, if you’re patient enough.
The CADE Howell Mountain Cabernet Sauvignon is sourced from four estate vineyards on Howell Mountain, including the CADE Estate Vineyard, Ink Grade Vineyard, Cold Springs, and Eagle Summit. The 2014 vintage was perfect for ripening Howell Mountain Cabernet Sauvignon.
The majority of the fermentations went through a short maceration time between 8 and 9 days and hot fermentation temperatures, peaking at 92°F. A small portion of the blend was fermented in 500L new French oak puncheons and barrels. The must was pressed off at about 5° Brix and fermentation was allowed to finish in tank or barrel.
The 2016 Cade Estate Cabernet Sauvignon is a blend of 77% Cabernet Sauvignon, 11% Merlot, 7% Malbec and 5% Petit Verdot. It has a deep purple-black color and wonderfully pure, vibrant notes of crushed blackcurrants, black cherries and baker's chocolate with touches of Indian spices, licorice and cloves plus an earthy waft of damp soil. Full-bodied, rich and powerful in the mouth with a rock-solid frame of ripe, grainy tannins and seamless freshness, it finishes with layer after layer of black fruit and exotic spices. -Lisa Perrotti-Brown, Wine Advocate
The wine received 20 months barrel aging in 100% French oak (75% new). Malolactic fermentation occurred in barrel immediately after primary fermentation. The wine was racked quarterly once malolactic fermentation was complete
|Grape(s):||77% Cabernet Sauvignon, 11% Merlot, 7% Malbec and 5% Petit Verdot|
|Bottle Size:||750 ml|