|Residual Sugar (G/L)||0.26|
The Antica Napa Valley Cabernet Sauvignon harvest was unusually early in 2014. Substantial rain in late February and early March relieved most of the stress created by the California’s drought conditions and allowed the vines to have a healthy start to the growing season. Warm spring temperatures allowed for an early budbreak and flowering period. Mild temperatures and dry conditions throughout the summer allowed the Cabernet Sauvignon fruit to enjoy a long, slow ripening period under ideal conditions with harvest beginning in mid-September and continuing through mid-October. The Cabernet Sauvignon grapes ripened fully with rich varietal purity and with dark skins offering lush tannins.
The Cabernet Sauvignon grape harvest began on September 24 and was completed on October 9. Each vineyard was tested daily to determine the optimum moment at which to harvest the grapes maximizing fruit flavor intensity. The grapes were harvested in the cool early morning hours and immediately taken to the estate winery where the berries were removed from grape stem and placed onto the “Tommy” automatic grape sorting system before being placed in the stainless steel fermenting tank. The individual vineyard blocks were fermented on their own in order to maintain the distinctive characteristics of the grapes grown in that particular vineyard. The fermentation took place 10 – 14 days in temperature controlled tanks. After the new wine was removed from the skins, it was racked into French oak barrels (50% new) where it completed malolactic fermentation. When the barrel ageing period was completed after 22 months, the wine in each barrel was tasted and the necessary selections made. Individual barrels were racked creating the final blend. Melissa Apter (Antica Winemaker) and Renzo Cotarella (Antinori Chief Enologist) combined their individual winemaking expertise resulting in a wine of distinguishable Antica Napa Valley character.
Cabernet Sauvignon grapes came from vines up to 16 year old harvested from five vineyard blocks that each have their own identifiable qualities. The vineyards are planted up to 1,800 feet in elevation on the steep slopes of Atlas Peak Mountain, in the volcanic soil series Boomer Gravelly Loam, Perkins Gravelly Loam and Aiken Loam, all soils formed in material weathered from basalt and andesite. High density vine spacing up to 2420 vines per acre ensures low production of fruit per vine. Vine rows are aligned to achieve ideal sun exposure. Vines are trained low to the ground to take advantage of radiant heat from the volcanic rock and soils. Finally, the ideal rootstock and clones of Cabernet Sauvignon were chosen to complement Antica’s terroir ensuring the best fruit expression.
The 2014 Cabernet Sauvignon is pure and pleasantly focused with intense aromas, an elegant mouthfeel and supple, sweet tannins on the finish. This rich Cabernet Sauvignon showcases concentrated blackberry, cherry, currant and spice flavors. The tannins provide a dense structure yet the refined aftertaste maintains Cabernet’s strength of personality with its generous fruit on the finish.