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Husic Wines

2006 Cabernet Sauvignon Estate

The fruit for this remarkable wine was harvested by hand between October 4 and 27, 2006, entirely from the Husic Family Vineyard estate above the Stags Leap District. Picked at full flavor ripeness, the fruit was gently hand-sorted, destemmed, and sorted again until each grape was inspected. The grapes were carefully transferred to a fermentation tank without the use of pumps, and were fermented on the skins for more than 30 days. The inky-black wine was then transferred by gravity to new barrels and aged for nearly two years in caves held at 58° F. The best barrels were chosen for the final blend, and the wine was bottled without fining and with minimal filtration for clarity.

The finished wine shows ultra-ripe character of Black tea, blackberry jam, anise, cedar, and a touch of milk chocolate. At first taste, the warm berry flavors are most apparent, with more savory cedar/tobacco/mocha notes supporting the fruit in the mid-palate. Consistent with the character often found in steep, rocky hillsides, the structure of the wine is dense and firm with tremendous flavor concentration, yet shows fully ripe tannins that gracefully yield to a lingering finish of sweet black fruits. of this wine.

The finished wine is 98% Cabernet Sauvignon, 2% Petit Verdot; 100% Estate-grown, and aged in 90% new French oak barrels. 1060 cases were bottled on July 8, 2008.

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