Description
Winemaking
The grapes were hand-picked at night/dawn, and brought immediately to the winery, where they were placed in temperature controlled stainless steel tanks, where they were cold soaked for three days. The grapes
were left on skins for an average of 30 days, a classic technique known
as extended maceration, long used by winemakers to extract color, flavor and tannin from the skins before pressing. While in the fermenters, the grapes were tasted daily to determine the right tannin level was reached prior to pressing off the skins. All vineyard lots were kept separate until our winemaker, Ana Diogo-Draper, made her final blending decisions to craft a complex, elegant Cabernet Sauvignon.
About The Vineyard
Napa Valley produces some of the world’s greatest Cabernet Sauvignon because of its unique geology and climate. The fruit used to produce this wine was sourced from different vineyards throughout the valley, in order to represent the incredible range of distinct terroirs this AVA has to offer.
Tasting Notes
Artesa’s Napa Valley Cabernet Sauvignon is a blend of carefully selected vineyards across Napa Valley. The wine opens with aromas of blackberry, blueberry, dried fig and a hint of white pepper. On the palate we get layered notes of black cherry, mocha, and plum, framed by a touch of vanilla toast. The supple tannins and natural acidity lead to a vibrant and complex wine, with a lengthy and elegant finish.
98% Cabernet Sauvignon, 2% Petit Verdot
ALC: 14.2%
Fermented and aged 8 months in 100% French oak barrels (50% new)
5,364 Cases
