Outlot Cabernet Sauvignon 2017

VINIFICATION
2017 was an outstanding year for wine grapes in the Alexander Valley. Winter rains replenished the soil moisture and prepared the vines for healthy vegetative growth throughout the warm, dry spring and summer. The dry weather resulted in very small berries that were intense with flavor and packed with color. Steady ripening created stunning flavor development and built refined, structured tannins that were easy to extract during fermentation.

The Alexander Valley boasts rolling hills, hidden canyons, benchlands, steep peaks, sand and gravel riverbeds, riparian and chaparral habitats, volcanic geology, and redwood groves. Our vineyards lie throughout the region - each revealing a unique dimension of the topography and reminding us of the importance of preserving the natural beauty and diversity of the valley. From the valley floor to cliffside plantings, our small vineyard parcels tell the story of Sonoma County’s Alexander Valley.

The grapes were handpicked in the morning in early September and fully crushed and destemmed before stainless steel fermentation and 100%  malolactic fermentation. The wine was aged in French oak barrels of varying toasts for 18 months. The wine is elegantly approachable upon release with an aging potential of up to 10 years.  

TASTING NOTES 
Deep ruby-red in color, the 2017 Outlot Cabernet Sauvignon has a rich nose filled with cherry, blueberry, and pomegranate. Full-bodied with a plush entry, the palate has abundant raspberry and black cherry fruit balanced by bright acidity and fine tannins that carry through to the medium-firm finish. 

VARIETAL COMPOSITION
87% Cabernet Sauvignon
13% Merlot  

APPELLATION
Alexander Valley 

DETAILS
Alcohol: 13.9%
Residual Sugar: Dry
TA: 6.5 g/L
pH: 3.61

Jawbreaker Cabernet Sauvignon

TASTING NOTES:
The aromas hit your nose with scents that are reminiscent of cedar, cinnamon and sweet woods mixed with silky, black currants. The flavors are earthy and vibrant with nuances of deep, ripe blackberry and juicy, mouth-watering cranberry. Blended with a touch of Napa Syrah that nicely mellows out the tannin structure. A well- balanced Cabernet Sauvignon with an excellent mouth-feel and texture.

Food Pairings: Slow-cooked beef stew, garlic prime rib or a hearty, gourmet burger.

2017 BOUGETZ CELLARS PARCHED. NAPA VALlEY CABERNET SAUVIGNON

WINEMAKERS NOTES:
The 2017 parched. Cabernet Sauvignon is a Bordeaux blend consisting of 80% Cabernet Sauvignon 9% Petit Verdot, 7% Cabernet Franc and 4% Malbec. The fruit for this wine is sourced throughout the Napa Valley with a good mix of mountain fruit along with valley floor fruit. The wine exhibits a dark, inky red color, with notes of blackberry and cassis on the nose. Layered well with spice and toasty oak, this medium to full-bodied wine will be quite pleasant from the start but will reward short term cellaring.

HARVEST NOTES:
The 2017 parched. Cabernet Sauvignon is a Bordeaux blend consisting of 80% Cabernet Sauvignon 9% Petit Verdot, 7% Cabernet Franc and 4% Malbec. The fruit for this wine is sourced throughout the Napa Valley with a good mix of mountain fruit along with valley floor fruit. The wine exhibits a dark, inky red color, with notes of blackberry and cassis on the nose. Layered well with spice and toasty oak, this medium to full-bodied wine will be quite pleasant from the start but will reward short term cellaring.

Harvest date:  September 15st, 2018 – October 29th, 2018
Appellation: Napa Valley
Brix at harvest: 25.1 -26.8
Crush: De-stemmed, 100% whole berry
Fermentation: 14-day ferment
Aging: 20 months, with 50% new French oak, 50% once used
Alcohol: 14.5%
pH: 3.68
TA: 6.0 g/L
Bottled: July 2019
Case production: 385 cases
Winemaker: Thomas Bougetz 

Three Vineyard Blend:
Estate fruit was harvested from the northern end of Dry Creek Valley, where these Bordeaux varietals excel. Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, and Malbec were hand-picked just a mile from the winery. Here these varietals develop exceptional character on the vineyard sites situated on the valley bench. The vines receive the right amount of sun and cooling fog which develops optimal flavors in the grapes. Careful vineyard management during the growing season defines the style even more.

Winemaking:
The growing season of 2017 was a good one with plenty of rain and later on warm temperatures which set a very good growth cycle and developed the flavors and maturation of the grapes. While there was a heat spike at the beginning of September the varietals held up well. The fruit was picked the final week of September. The culmination is of great quality with a high concentration of flavors and a good level of acidity.

The grapes are de-stemmed and cold-soaked for 48 hours. Inoculated with the Bordeaux yeast strain, fermentation followed in stainless steel tanks. During this time, in order to get the best color and flavor, the juice is circulated over the cap daily and gently macerated to extract the color and flavors from the skins. Once dry the new wine is pressed and stored until barreled in the winter. The separate varietal lots were aged in American and French oak barrels for sixteen months in order to develop smoothness and complexity. The final blend of the four grapes adds deep character and a great flavor profile.

Tasting Notes: 
Dark red with purple hints around the edges. Aromas of dark ripe berries, dried herbs, and earthy tones introduce this medium-bodied Cabernet Sauvignon. Soft tannins are framed by cherry, plum, and blackberry fruit followed by hints of oregano and bay leaf. Great structure and good acidity combine with a spicy finish. Enjoy upon release or cellar up to eight more years.

APPELLATION: Dry Creek Valley, Sonoma County
COMPOSITION: 75% Cabernet Sauvignon, 11% Merlot, 9% Cabernet Franc, 4% Petit Verdot, 1% Malbec
BARREL AGING: 16 months in American oak combined with 35% new French oak barrels
ALCOHOL: 14.5%
pH: 3.68
TOTAL ACIDITY: .550g/100ml