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Faust Cabernet Sauvignon 2011

Faust Cabernet Sauvignon 2011

750ML    
Sku: 024429

To express the complexity of the Cabernet Sauvignon grape and diversity of the Napa Valley, Faust seeks Cabernet Sauvignon grapes from Agustinís family vineyards in Rutherford and Coombsville, Napa Valley's newest appellation located in the eastern foothills south of Atlas Peak. Agustinís relationships with growers in other Napa Valley appellations, such as Yountville, Mount Veeder, Atlas Peak, St. Helena and Rutherford, round out the wine with small lots from these spectacular mountain and valley terroirs. Faust is crafted at the Quintessa winery in Rutherford, a state-of-the-art winery with the most modern technologies. The grapes are hand-picked, double-sorted, gently crushed and fermented in stainless steel and French oak fermentation tanks. After cold-soak and fermentation, the must undergoes a maceration period that can last up to three weeks. Critical flavor, aroma and color compounds are extracted at this phase. The wine is then transferred to French oak barrels for an aging period of 19 months.

Wine maker notes
The 2008 Faust is a worthy successor to the highly lauded 2007 vintage in Napa Valley. The wine opens with aromas of red and black cherries, hints of violets and warm spices. A lush, full entry on the palate with blackberry, cassis, nutmeg and dark chocolate flavors leads to a plush, supple mouthfeel. A complex finish lingers with dark fruit and plenty of richness.

Technical notes
COMPOSITION
78% Cabernet Sauvignon, 13% Merlot, 4% Cabernet Franc, 3% Malbec, 2% Petit Verdot
ALCOHOL : 14.2% by volume
AGING
19 months in 100% French oak, 30% new

Other text
The 2008 vintage brought cold spring temperatures and variable weather during bloom which led to a significantly reduced crop. Early and mid-summer temperatures stabilized and late summer heat pushed flavor development and ripening in the crop of small, concentrated berries. Moderate weather during an extended harvest rewarded us with intense, ripe fruit. The grapes were hand-picked, double-sorted and crushed at Quintessa, then cold-soaked and fermented in both French oak and stainless steel tanks. After an extended maceration, Faust was aged for 19 months in 30 percent new and 70 percent once-used French oak.

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