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2012 Coombsville Cabernet Sauvignon

2012 Coombsville Cabernet Sauvignon
Wine Specs
Vintage
2012
Varietal
Cabernet Sauvignon
Appellation
Napa Valley
Harvest Date
2012
pH
3.86
Aging
25 months in French oak, 60% new
Residual Sugar
0.4 g/L
Alcohol %
14.3
In Stock
Add To Cart
$40.00
 
SKU: 810385120086

Joseph Carr’s Coombsville Cabernet Sauvignon is sourced from Napa’s newest AVA. Located in southeast Napa, Coombsville is bordered by the Napa River on the west and the Vaca Range on the east. Coombsville yields particularly elegant Cabernet Sauvignon owing to its unique soil and microclimate. The soil is dominated by volcanic deposits from the Vaca Range. Its proximity to the San Francisco Bay creates a temperate climate that elongates grapes’ hang time, allowing them to reach peak flavor maturation without sacrificing acidity.

92 POINTS - JAMESSUCKLING.COM December 2016

Case Production: 495

Wine Specs
Vintage
2012
Varietal
Cabernet Sauvignon
Appellation
Napa Valley
Harvest Date
2012
pH
3.86
Aging
25 months in French oak, 60% new
Residual Sugar
0.4 g/L
Alcohol %
14.3
Wine Profile
Tasting Notes
The wine features notes of blackberry, cedar, tobacco, chocolate, and shataki mushrooms. It is full bodied, with firm but supple tannins and food-friendly acidity leading to a long and complex finish.
Production Notes
Joseph Carr’s Coombsville Cabernet Sauvignon is sourced from Napa’s newest AVA. Located in southeast Napa, Coombsville is bordered by the Napa River on the west and the Vaca Range on the east. Coombsville yields particularly elegant Cabernet Sauvignon owing to its unique soil and microclimate. The soil is dominated by volcanic deposits from the Vaca Range. Its proximity to the San Francisco Bay creates a temperate climate that elongates grapes’ hang time, allowing them to reach peak flavor maturation without sacrificing acidity.
Winemaker Notes
Hand-picked at the peak of flavor development, the grapes are crushed and cold-soaked for 24 hours. The cap is punched down three times daily to maximize flavor extraction during fermentation and maceration, which lasts 10 to 15 days. The wine is aged in French oak, 60% new, for 25 months.
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