Casa de Vinas vineyard is owned and cared for by Julio Covarrubias. This vineyard sits in the Tesla district, near the end of Greenville Road, with great access to sunlight, water and the breeze off the Altamont. Julio specializes in growing all seven Bordeaux varietals and the grapes speak for themselves year after year. His meticulous care and passion for this vineyard not only produces exceptional fruit, but is the driving force behind our longstanding friendship with this exemplary grower.
NOTES
Varietal: Cabernet Sauvignon
Vintage: 2017
Vineyard Designation: Casa de Vinas
Appellation: Livermore Valley AVA
Varietal Composition: 100% Cabernet Sauvignon
Alcohol: 12.2%
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Make a Reservation for the Release Party and 15th Anniversary Celebration. RESERVATIONS
Find a recipe to pair with your Cabernet in our Recipe Box!
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Tasting Notes
This wine is unassumingly sophisticated. As soon as you put nose to glass, you will know this is a Cab. Roasted green pepper, capers and bramble lead on the nose, making way for plum, leather and pipe tobacco on the palette. There is an unidentifiable spice that lingers through the finish – that is, until, you pull “Chai” from the deepest depths of your spice rack memory – you will know then that you hit it on the head!
The tannins and acid are silky and balanced. No oak monsters here. 75% neutral oak allows for a drinkable wine that can be enjoyed right away, but will hold up for the next several years.
Our 2017 Cabernet Sauvignon will be released to Club Members August 21 at 15th Anniversary Party and Club Release.
Interests
Knowing glances, eyebrow raises and quiet confidence. A balanced mix of the Sunday Times crossword puzzle and Cards Against Humanity, refined yet approachable. Charlie Parker for weekday finesse, with KC and the Sunshine Band for weekend escapes.
Winemaking
These grapes were picked extremely clean, as is typical of fruit from this vineyard. Crush was followed by a cold soak in the cellar before beginning fermentation.
Fermentation
Whole berry fermentation in macro bins with punch downs twice per day allowed for a complete and predictable fermentation. Primary fermentation was followed by malolactic fermentation before aging.
Aging
Barrel aged for approximately 36 months in 25% new French and American oak.
