 |  |  TEMPORARILY OUT OF STOCK
| WS | 86 |  |
|
|
Napa Valley’s 2006 grape growing season was nearly textbook, marked by consistently outstanding, high-quality, abundant crops. Bloom and set-on-the-vine occurred a few weeks later than usual because of cool and wet weather that lasted well into Spring, but by June the vines were back on track. In mid-July, a record-setting heat wave lasted about ten days, but due to the earlier delays, the damage to the grapes was nearly non-existent. In fact, most growers agree that the heat helped where they should be in a “typical” growing. The weather returned to normal and the grapes were able to ripen in ideal conditions until harvest began in early September..
After the grapes were gently hand-harvested, de-stemmed and crushed, the juice fermented in temperature-controlled stainless steel tanks, with an extended post-fermentation maceration that beautifully married flavors and tannins, giving Oberon's Napa Valley Cabernet Sauvignon its lovely, seamless texture. Malolactic fermentation in barrel, combined with 18 months aging in French oak barrels, further concentrated the wine’s rich cherry, dark berry and cassis flavors, adding subtle nuances of toasted vanilla and toffee. Enjoy this lovely Napa Valley Cabernet Sauvignon with steak, lamb and duck dishes, as well as flavorful cheeses.
|  | |  | |  |  | |  | | | | Reviews:
Untitled
"Firm and balanced, with a tight core of spicy currant, anise, mineral and sage. Full-bodied, intense and focused, with a persistent finish. Drink now through 2015. 29,000 cases made. –JL" -Rated 86, Wine Spectator
|
| | |  |  | |  | | | | | | |
|