Harvest
The 2016 harvest gave us a great quality crop of Cabernet
Sauvignon in Sonoma County. We source our Cabernet Sauvignon from some of
the warmer parts of Sonoma County. In 2016, Dry Creek Valley was the
largest portion of the blend.
The growing season started off with an early bud break, but little
or no frost. Mild and peasant conditions during bloom gave a reasonable
set and an average or smaller crop size. The remainder of the growing
season was quite mild, with very good flavor development.
The 2016 Korbel Cabernet Sauvignon is a well-integrated wine with bright
cherry, currant flavors, and dark berry flavors, a well-balanced mid palate and
smooth finish.
Winemaking
The Cabernet Sauvignon grapes are hand harvested and crushed into
stainless steel fermentation tanks. Yeast is added to start the fermentation.
As the fermentation progresses, the grape skins release their color and flavor
into the wine. To enhance this process, the juice is circulated in the tank two
to three times per day. The fermentation process typically takes two weeks.
After fermentation and pressing, the young wine is aged in 60
gallon French and American oak barrels for about 18-24 months. This helps
to moderate the tannins and better integrate the flavors of the wine.
Like many Bordeaux style wines, this Korbel Cabernet Sauvignon
wine was blended with other traditional varieties. Each plays a role in the
final blend to promote the fruit characters in the wine and to moderate the
tannins.
Food Pairing
The 2016 Korbel Cabernet Sauvignon is your perfect dinner
companion. Grill up your favorite steak or roast a nice rack of lamb, add
fresh grilled veggies and you're on your way to a fantastic pairing.
Wine Profile
Harvested: October 2016
Bottled: October 2018
Composition: 88% Cabernet Sauvignon, 9% Malbec, 3% Merlot
Appellation: Sonoma County
Fermentation: On skins in SS tanks
Barrel Aging: French and American oak
Total Acidity: 6.5g/l, pH 3.68
Alcohol: 13.5 by volume
Residual Sugar: Dry
Production: 1085 cases
