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St. Supery Cabernet Sauvignon Rutherford 2012-Wine Chateau
 

St. Supery Cabernet Sauvignon Rutherford 2012

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2008537-1
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Deep hues of purple and red reflect the density of this wine. Aromas of blackberry and raspberry are met with nuances of espresso, dark chocolate mocha, a hint of graphite, and toasted oak. Sweet ripe blackberry and black plum dominate the palate with notes of anise and charred oak in the background. This is a centered wine with a tremendous, supple texture.The fruit was hand harvested in the cool morning hours and brought to the winery in half ton bins. At the winery, the clusterswere sorted using a double sorting system. First, the clusters were sorted by hand. The fruit then ran through a small destemmer thatremoved stems from the grapes prior to the individual berries being sorted to ensure that the most ideal grapes were chosen. Theseberries were delivered to a fermenter where there was a period of resting on skins. Warm fermentation temperatures were encouragedalong with gentle cap maceration to achieve the desired color and structure for the wine before an extended maceration time onskins prior to final pressing. The wine was transferred directly to barrel for 19 months of maturation
Deep hues of purple and red reflect the density of this wine. Aromas of blackberry and raspberry are met with nuances of espresso, dark chocolate mocha, a hint of graphite, and toasted oak. Sweet ripe blackberry and black plum dominate the palate with notes of anise and charred oak in the background. This is a centered wine with a tremendous, supple texture.The fruit was hand harvested in the cool morning hours and brought to the winery in half ton bins. At the winery, the clusterswere sorted using a double sorting system. First, the clusters were sorted by hand. The fruit then ran through a small destemmer thatremoved stems from the grapes prior to the individual berries being sorted to ensure that the most ideal grapes were chosen. Theseberries were delivered to a fermenter where there was a period of resting on skins. Warm fermentation temperatures were encouragedalong with gentle cap maceration to achieve the desired color and structure for the wine before an extended maceration time onskins prior to final pressing. The wine was transferred directly to barrel for 19 months of maturation

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