Fresh, high-toned aromas of blackberry, fig, floral spice, earth, flint and cocoa introduce intense, focused black fruit flavors and dark chocolate tones, bright acidity and full body.
Wine Maker Notes
Cakebread Cellars winemaker Julianne Laks employs traditional artisan winemaking techniques to maximize the extraction of color, flavor and tannin from our Vine Hill Ranch fruit. After the grapes are crushed, the juice from each lot is cold-soaked for 48 hours prior to initiating fermentation with a cultured French yeast strain that enhances texture, depth and intensity. Once fermentation completes, the wines enjoy an extended, three-week maceration on their skins to further extract color and flavor while softening tannins. In all, the 2008 Vine Hill Cabernet Sauvignon spent 22 months in French oak barrels, 48% new, prior to bottling in August, 2010.
Cakebread family reflects upon the many profound changes in the wine industry over the last 38 years, such as innovative farming techniques and new methods of reaching out to consumers, they note that their key values have remained the same. Dedication to making the highest quality wines and a commitment to family has followed a continuum as their first small vineyard has grown into a thriving internationally distributed wine company.
The Hill Ranch is situated on the west side of the Napa Valley on the Rutherford Bench. This unique location is in a very small area that is regarded as one of the top Cabernet Sauvignon production locations in the world.
Excellent with rich red meats, oxtail stew and venison.