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2018 Carlson Creek Vineyard Cabernet Sauvignon

2018 Carlson Creek Vineyard Cabernet Sauvignon
Bottle Shot
Front Label
Back Label
Wine Specs
Vintage
2018
Varietal
Cabernet Sauvignon
Appellation
Willcox
Harvest Date
September 11
Acid
TA: 6.0 g/L
pH
3.85
Aging
Aged 5 months in 33% new French (Marchive Cooperage), 33% 4-year-old French and 34% neutral oak barrels. Aged another 6 months in 33% new French (Marchive Cooperage) and 67% neutral oak barrels. Twice racked. Filtered, but unfined.
Alcohol %
13.7
In Stock
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$38.00
/ Bottle
SKU: 2018CarlsonCreekVineyardCabernetSauvignon
Wine Specs
Vintage
2018
Varietal
Cabernet Sauvignon
Appellation
Willcox
Harvest Date
September 11
Acid
TA: 6.0 g/L
pH
3.85
Aging
Aged 5 months in 33% new French (Marchive Cooperage), 33% 4-year-old French and 34% neutral oak barrels. Aged another 6 months in 33% new French (Marchive Cooperage) and 67% neutral oak barrels. Twice racked. Filtered, but unfined.
Alcohol %
13.7
Wine Profile
Tasting Notes
We’ve been sourcing a handful of reds from Carlson Creek Vineyard for the past few vintages now and we’re always surprised by how much this vineyard’s character stands out. The reds just seem to have more intense, inviting aromatics and fuller, richer palates than their counterparts from other vineyards – even at lower alcohols. The Cab Sauv from this vineyard always strikes us as a happy medium between Old- and New-World characters. The fruit on the nose is generous, but it’s bright and cheery, not too dark or concentrated. Light notes of spice, wood and earth add to the fruit’s complexity making this a beautiful and food-friendly wine. Only three barrels produced.
Vineyard Notes
Willcox AVA – Cochise County, AZ - 98% Cabernet Sauvignon from Carlson Creek Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 11th - 2% Malbec from Carlson Creek Vineyard. Cochise County, AZ. 4,300 ft. elevation. Harvested Sept. 15th - Sugar at harvest: 24.4 Brix
Production Notes
Destemmed but not crushed to open-top, 3⁄4-ton bins. Lot was left ~20% whole cluster. Cold-soaked 24 hours, then inoculated with specially selected yeasts (BDX, MT & BM45). Hand punched 3-4 times daily. Inoculated with Malolactic bacteria (Omega) around 7 Brix. Pressed at dryness after 11 days skin contact. Settled 2 days before barreling.
Production
74 cases
Other Notes
Drink now or cellar 6+ years
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