92 Point Wine Enthusiast: Made from mountain grapes, this is an extraordinarily rich, concentrated young Cabernet Sauvignon. It?s marked by classic varietal flavors of blackberries, black currants, dark chocolate and cassis liqueur. A minor quibble is that it?s too soft and melted for further development, but it scores high on the deliciousness scale.
Our mountain vines are dry farmed in shallow, rocky, low-vigor soil that add impressive depth and concentration of flavor intensity to the wine. A combination of French clones 337 and 338 were selected specifically for Back Forty because of their small berry size and rich tannins. The grapes for Back Forty are hand-harvested, and upon entering the winery, hand-sorted and then gravity fed directly into oak tanks for seven days of cold soaking, then fermented and macerated for 28—35 days on the skins. After primary fermentation, the wine is gravity fed to barrel and aged in the wine caves for 20 months, with an additional 14 months aging in bottle prior to release.
The fruit-forward, opulent 2006 Back 40 is sweet, rich, full-bodied, with hints of espresso, black currant, and blackberry, some underbrush and tobacco leaf notes. It is a full-bodied, round, and generous wine with the tannin slightly sweeter and the overall personality fleshier than the 2005. Drink it over the next 10 - 12 years. - Robert Parker, December 2007 At only 1.5 tons per acre, the grapes for Back Forty are grown on low-yielding vines on a 40 acre, 1,100-foot elevation vineyard block at the back side of Ferrari-Carano’s RockRise Mountain in Alexander Valley. Vibrant aromas of boysenberry, cassis, graham cracker and dried herbs blend with rich layers of dried red and black fruit and sweet, toasted oak elements on the palate. A full-bodied mid-palate with generous tannins, excellent length, vitality and texture set apart this expansive wine of extraordinary elegance
Back Forty pairs well with roasted, broiled or barbecued red meats such as lamb, beef, pork or veal. Medium and strong-flavored semi-soft, semi-hard, aged or creamy cheeses work well, or pair Back Forty with a dark chocolate dessert for a special treat.