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2006 Cabernet Sauvignon Port

2006 Cabernet Sauvignon Port

RELEASED SPRING OF 2008!! Croze 2006 Port blends the true varietal character of Cabernet Sauvignon with the richness of oak-aged Brandy.  Flavors of mature fruit, rich, dense blackberry flavors and aromas thus achieving a satisfying medley of flavors. Just 200 cases produced.

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About This Wine:
In this Cabernet Sauvignon Port,  Winemaker, Gary Wooton preserves the fruit's true varietal character.  Rich, dense blackberry flavors and aromas fill the mouth and nose and linger on the tongue.  The wine is fortified with of oak aged Brandy to enhance the fruit flavors.

Wine Profile:
Vintage: 2006
Wine Type: Dessert Wine / Port
Varietal: Cabernet Sauvignon Port
Appellation: Suisun Valley
Sugar: 36 brix at harvest
PH: 3.6
Aging: 14 months in French Oak
Fermentation: Cool
Bottling Date: October 13, 2007
Residual Sugar: 6.5%
Tannin: Moderate
Alcohol %: 18.5%
Tasting Notes:

Balanced flavors of mature fruit, French oak and aged Brandy achieve a satisfying medley of flavors. Rich, dense blackberry flavors and aromas fill the mouth and nose and linger on the tongue.

Ratings:

Unrated

Awards:

Unrated

Vineyard Notes:

These grapes came from Tenbrink Vineyards located in Suisun Valley just across the Easter Nills from Napa Valley. Here the daylight hours are just a bit warmer without the cooling marine influence of San Francisco Bay. Steve Tenbrink grew these luscious grapes especially for us.

Production Notes:

Croze Cabernet Sauvignon Port is vinted and bottled by Avatar Vintners' Winemaker, Gary E. Wooton. This is a handcrafted wine from crush to the bottle.

Winemaker Notes:

With the help of the weather gods, the grapes were allowed to hang on the vines until late November,well past the normal picking time. This increased the complexity and density of the fruit flavors. The grapes were crushed and left on the skins for one week before inoculation with alcohol-tolerant yeast. After a long, cool fermantation, winemaker, Gary Wooton, added Brandy to stop the fermentation at 6.5% residual sugar. Prior to use in the Port, the Brandy was aged in Oak for a year.

Food Pairing:

Enjoy Croze Port as an apertif, with a dinner of savory duck, or after dinner with dark chocolate, nuts and rich cheeses.

Production:

200 cases

Other Notes:

Croze Cabernet Sauvignon Port was featured in Business Week Magazine, May 9, 2005 "Move Over, Portugal", by Jane Black 2006 Port released April 1, 2008.

 

 

 
 

 

 

 
 
 
 

 

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