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<<< A bright lively wine with lots of flavor that is great with food. We blended a “table Cab” from delicious lots of our wine that didn’t quite make it into our Matthiasson Cabernet blend (and some wines that Steve made for clients) but that tasted great together as a “village” wine. Village Cab No 2 is a blend of wines from multiple vineyards throughout Napa Valley, all of which had Steve’s hand in both the farming and the winemaking. As with all of our Cabernet Sauvignon, the fruit was hand harvested in small lots and fermented at low temperatures. It was punched down or pumped over only twice per day; we don’t strive for a high rate of extraction, instead choosing to preserve the freshness and high-toned aromatics. Since the fermentation temperatures were cool, the fermentation was long and slow, generally lasting for two to three weeks. The wine was aged for 20 months in mostly used barrels with a few new barrels included for spice—it is a Napa Valley Cabernet after all and a little new oak is delicious. The nose shows abundant red fruits, lots of bright cherry along with bramble-berries, such as blackberry, cranberry, mulberry, and framed with hints of mineral/herbal characters such as graphite, cedar, and pencil shavings. The palate is vibrant and fresh, with medium tannin and beautiful acidity. This wine will age beautifully, but is ready to drink right away—it will always appreciate a little time in a decantor,
carafe, or water pitcher—whatever gets the job done for this Village Cab.
Alcohol is 13.5, TA is 6.0 g/l, pH is 3.66. 1700 cases produced