Grown at an elevation of 1,800 fett in weathered volcanic soils, this wine comes off dry-farmed vines that were planted in the early 1970s. They produced a magnificent 2007, a Cabernet in motion, changing and shifting from red scents of strawberries to black fruits(dark plum-skin tannins) and nectarine-like-freshness. Aged in new American white oak barrels and bottles unfined and unfiltered, the wine has a coolness that belies its power, feigning an airy opness, the bass note of tannins held to a quiet rumble. Compelling to drink now, this has the stature to age for a decade or more.
*Cellar Selection* One of the last 2007s to be released, and it’s still nowhere near ready to drink. It’s astringent and bone dry, but it’s also elegant. Complex flavors of blackberries, black currants, green olives, anise and cedar abound. It demonstrates the balance of the 2007 vintage and the ageability of Spring Mountain wines. Cellar this for 8–10 years, and it won’t be surprising if this still shows well at the age of 20.
Good red-ruby. Complex, scented, oaky nose combines redcurrant, black raspberry, mocha, cocoa powder, iron and licorice. Supple, smooth and nicely delineated, with sound, well-integrated acidity energizing the flavors of redcurrant, mint and herbs. Not a particularly fleshy style owing to its penetrating acidity but nicely light on its feet. This cabernet's firm tannic spine calls for patience. 90+
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