This 2017 Leonardini Estate wine is a quintessential Cabernet Sauvignon. It begins on the nose with rich, ripe red raspberries, blueberry compote, cassis, graphite, tobacco leaf, tar, and spice box. Its balance and mid-palate are most notable, providing long, plush tannins alongside its dense fruit character. On the palate, it delivers mixed berry pie, black plums, toasted walnuts, brioche, pencil shavings, and cedar on the finish.
The 2017 year began with abundant rainfall, followed by a mild Spring resulting in extended flowering with little shatter. The summer warmed up nicely, allowing the fruit to mature at an even rate and make optimum conditions for flavor development. A Labor Day weekend heat event kicked harvest into high gear, then cool weather allowed sugar levels to return to normal. The grapes were harvested in mid-September and the first week in October.
Upon hand harvesting in the early morning hours, our Cabernet Sauvignon was carefully destemmed and sent to tank for a whole-berry fermentation. The grapes were cold-soaked in tank at 45 ̊F for 4-7 days, allowing for increased color, aroma, and flavor extraction. After inoculation, the grape must (juice, skins, and seeds) fermented at 82 ̊F, which allowed for a hot extraction on the skins. For fermentation cap management, we pumped juice over the skins two times per day, wetting the cap evenly for a nice healthy fermentation. After fermentation and pressing, the wine was sent to 65% new French oak, 35% neutral French oak barrels, aging for 26 months. The final blend for the Leonardini Estate is 100% Cabernet Sauvignon and was bottled unfined and unfiltered.
Pairs well with beef, lamb, deer, venison, mature cheese, and poultry dishes.