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2014 Cabernet Sauvignon
Wine Specs
Vintage
2014
Varietal
Cabernet Sauvignon
Appellation
Santa Ynez Valley
Alcohol %
14.50

2014 Cabernet Sauvignon

Aged in neutral French oak for 21 months, this wine is elegant and complex with notes of winter spices, black tea, sweet tobacco and violets.  Ripe cherry gives way to pepper, dried herbs and subtle oak nuances. Medium tannins allow you to enjoy now or cellar for 2-7 years.

This item is available through the Tasting Room directly. Please call us at 805-688-9463 ext 223 or email order@sunstonewinery.com for assistance and estimated delivery time.
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$60.00
/ 1 Bottle
This item is available through the Tasting Room directly. Please call us at 805-688-9463 ext 223 or email order@sunstonewinery.com for assistance and estimated delivery time.


BLEND

86% 2014 Cabernet Sauvignon, Sunstone Estate, Santa Ynez Valley

14% 2012 Cabernet Sauvignon, Steele Vineyard, Lake County

SENSORY

Aged in neutral French oak for 21 months, this wine is elegant and complex with notes of winter spices, black tea, sweet tobacco and violets.  Ripe cherry gives way to pepper, dried herbs and subtle oak nuances. Medium tannins allow you to enjoy now or cellar for 2-7 years.

VINEYARDS
Sunstone’s 25-acre vineyard was planted in 1990 by the Rice Family to Merlot, Cabernet Franc, Cabernet Sauvignon, Syrah, Mourvedre and Viognier,  and is completely farmed in an organic, bio-sustainable manner. The Sunstone Cabernet Sauvignon is primarily grown in a gravelly-sand block on the middle terrace at the property. 2014 marks this vineyard’s 22nd vintage. Soils with moderate water-holding capacity and excellent drainage produce balanced vines and a small crop of tiny berries—perfect for making the intense wines for which Sunstone is known.

 
CRAFTED
The 2014 Cabernet Sauvignon incorporates our Estate Cabernet Sauvignon which was harvested on October 22nd, 2014 at 26.1° Brix and our Block B Merlot harvested on October 1st at 24.9° Brix. The Cabernet was inoculated using BM45 yeast and the Block B Merlot with BDX yeast. Both lots were left to slowly ferment on the skins for over two weeks in 3Ž4 ton open-top fermentation bins before being gently pressed to neutral french oak barrels to age for 21 months. These lots and an incorporation of 14% 2012 Cabernet Sauvignon from Steele Vineyard in Lake County were blended to taste and bottled August 2016 for a total case production of 325 cases. 


CELLAR

This medium-full bodied Cabernet Sauvignon is delicious now, but will gracefully mature over the next 2-6 years (through 2022), and potentially longer if cellared properly.


WINEMAKERS
Bion Rice, Director of Winemaking Jon Flores, Production Manager
Jose Gomez, Cellar Master Guadalupe Chavez, Assistant Cellar Master


CHEMISTRY
pH:3.60
Residual Sugar: DRY
Alcohol: 15.2%
 

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