Berler Cabernet Sauvignon 2019
WINEMAKING NOTES Fruit was hand-picked at night so it could be transported to the winery by early morning. Hand-sorting and de-stemming without crushing was followed by a passive cool soak for 5 days before fermentation was allowed to begin. Primary fermentation occurred in stainless steel with daily pumpovers for 18 days. Gentle basket pressing followed by malolactic fermentation in barrel set the foundation for subsequent barrel aging.French oak aging for 20 months struck the perfect balance between fruit evolution and tannin development. THE WINE This wine entices immediately, with an impenetrable violet color that leads into deep, dark, brooding aromas of blackberry and cassis, alongside complex notes of graphite, cedar, aged tobacco, and very subtle toasty oak. The mouthfeel is big and rich, yet not heavy, due to excellent natural acidity and balanced tannins. For now, a wine to decant, sip, and contemplate, but if you can hold off for another 2-3 years the wait will surely be worth it. Easily ageworthy for another 10-12 years. Any good cut of beef, simply grilled, would be an ideal accompaniment. TECHNICAL NOTES COMPOSITION 100% Cabernet Sauvignon FERMENTATION Temperature controlled stainless steel tanks, 77-81F, with daily pumping over. 18 days total skin contact time. BARREL AGING 20 months, French oak with medium toast and 3-4 years air-drying; 68% new
Vineyard
Berler VineyardAlc. %
14.5%| Organic | Yes |
|---|---|
| Sustainable | Yes |
| Closure | N/A |
| Bottle Size | Standard |
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Quivira Vineyards & Winery
Quivira Vineyards’ is a leading producer of Zinfandel, Sauvignon Blanc and Rhone varietals, built upon intentional winegrowing and a thoughtful commitment to sustainable and organic farming. Quivira’s philosophy is driven by the seamless vision of quality shared between winemaker Hugh Chappelle and vineyard manager Ned Horton. Together, they have integrated the vineyard and winery where farming practices are optimally aligned with the desired characteristics of the finished wine.
The winemaking style at Quivira emphasizes balance and transparency of terroir utilizing thoughtful low-input winemaking to produce wines that proudly showcase their varietals and origins. In crafting these wines, Hugh uses a light touch when working with the raw materials. This is not a hands-off approach, it simply means that manipulation is intentionally and thoughtfully minimized to only those operations the wine truly needs. In fact, it requires even more engagement via more frequent observation and tasting to best know when and when not to intervene. Hugh likes to develop complexity by judiciously using a few techniques: blending, co-fermentation, phased harvesting and barrel aging - both oak and acacia wood.
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