The grapes for Ghost Pines Cabernet Sauvignon 2006 were gently delivered whole-berry to the fermenter, eliminating harsh bitterness while maximizing fresh fruit characters. Upon arrival, the grapes were inoculated with Bordeaux yeast strain, optimal for fermentation of premium Cabernet Sauvignon. Fermentation completed in an average of 8 days with temperatures not exceeding 880F, producing clean, expressive Cabernet Sauvignon character. To create a more complex mouthfeel, 100% of our Cabernet Sauvignon completed malolactic fermentation, contributing a complex texture to the already deep, layered flavors.
This Cabernet Sauvignon displays dark fruit jams, bordering on a syrupy character. Aromas of sweet nuts, sweet aromatics and black pepper complement the dark fruit aromas and flavors of this curvaceous wine. The palate is dense and chewy without being overly astringent. Blend: 80% Cabernet Sauvignon, 17% Merlot, 3% Cabernet Franc.