Cabernet Sauvignon 2021
$42.00 SOLD OUT
/ 750 ml
Boldly aromatic with scents of black cherry, black olive, pencil shaving, leather and cinnamon. A rich, expansive mouthfeel displays a seamless range of red, blue and black fruits with accents of tobacco, caramel and toasty oak. Chewy tannins bring density to a smooth, polished finish. A banner vintage for Opolo Cabernet Sauvignon.
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Cabernet Sauvignon 2021
About this wine
Serving Instructions
- Open 30min prior to serving. Serve at Room Temperature
Glassware
- Full-bodied Red Wine Glass—The ample size of this glass allows the bouquet to fully develop. It emphasizes the fruit by down playing the bitter qualities of the tannin and allows wines to achieve balance.
Food Pairings
- aged cheddar, bone-in or well marbled cuts of beef like a ribeye, charred or roasted vegetables
Cheese Pairings
- Semi-Firm / Firm / Polished
Wine Details
This bottle has the following characteristics:
Winemaker Notes
Under the direction of winemakers James Schreiner and Chris Rougeot, each lot underwent a three to four-day cold soak for gentle extraction. This was followed by warm fermentations at an average of 88 to 90 degrees to draw out further extraction of color and tannin. At the conclusion of fermentation, the free-run juice was selected to ensure a pure, full mouthfeel. After settling, the free-run lots were racked to 50-percent new French oak barrels, where they were aged for six months prior to blending. The final blend was then returned to barrels for 10 additional months of maturation and integration.
Winemaker
James Schreiner, Chris Rougeot
Winemaking Highlights
Three to four day cold soak, Warm fermentation at 88-90 degrees
Aging
16 Months
Barrel
50% New French Oak
pH
3.59
Titratable Acidity (TA)
6
ABV
14.5
Case Production
2376
Winemaker Notes
Under the direction of winemakers James Schreiner and Chris Rougeot, each lot underwent a three to four-day cold soak for gentle extraction. This was followed by warm fermentations at an average of 88 to 90 degrees to draw out further extraction of color and tannin. At the conclusion of fermentation, the free-run juice was selected to ensure a pure, full mouthfeel. After settling, the free-run lots were racked to 50-percent new French oak barrels, where they were aged for six months prior to blending. The final blend was then returned to barrels for 10 additional months of maturation and integration.
Winemaker
James Schreiner, Chris Rougeot
Winemaking Highlights
Three to four day cold soak, Warm fermentation at 88-90 degrees
Aging
16 Months
Barrel
50% New French Oak
pH
3.59
Titratable Acidity (TA)
6
ABV
14.5
Case Production
2376
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