Napa Valley

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					                                                                                                                                                     2006
                                                                                                                                                JOSEPHINE
                                                                                                                                                            Napa Valley

D IRECTOR      OF   W INEMAKING - Ted Edwards                                                                                 A SSISTANT W INEMAKER - Brian Kosi

W INE P ROFILE
 The appearance is opaque dark ruby; with rich depth, Josephine shows dark cherry, black currant, juniper berry, aromatic cedar and cigar humidor. The wine
opens in the glass to dried cranberry, spices of cinnamon and clove. The flavor has full cherry-berry notes, crisp with a fleshy mid-pallet, over a bed of medium
tannins. Josephine is full flavored from start to finish, with a very long lingering fruitfulness.

P RIMARY V INEYARDS
Bosché Vineyard–Rutherford (41.4%)
Located west of Hwy. 29, on the famed Rutherford Bench, the Bosché Vineyard has very deep gravelly soils. A seasonal creek crosses the vineyard, which causes the
water table to be high in the spring, and provides water and nutrients for new shoot growth. As veraison approaches, the water table drops, stressing the vines and
intensifying the dark velvety fruit flavors.
Ahern Vineyard – Napa Valley (30.7 %)
Just north of Freemark Abbey Winery is the Ahern Vineyard, this 3.8 acres of Cabernet Sauvignon is located on the crest of Tychson Hill. Still owned by the estate
of Abbey Ahern that started the winery post prohibition, this Cabernet is known for low crop, which produces very small berries that yield a distinctive dark cherry
and eucalyptus aroma. The north side of the vineyard is bordered by eucalyptus trees, which add interesting notes to the soil.

G ROWING S EASON N OTES
The growing season started off quite wet, with rain almost every day in March. With unseasonably cool and wet weather, bud break was delayed by 2-3 weeks.
June brought in the bloom and an average set of fruit. Mid-July had a record setting heat wave that lasted ten days, but was followed by moderate weather in
August, September and October. The harvest was 2-3 weeks behind in most cases, giving an awesome amount of “hang time” to develop the full potential of
flavor…it was a winemaker’s harvest!




                    S TATISTICS
                     COMPOSITION                     FERMENTATION                ALCOHOL                PH                           AGING

                                           After a 5 day cold soak, the must                                            Barrels: French and American oak
                75.5% Cabernet Sauvignon, was allowed to warm and yeast            14.1%               3.54               Cooperage: World Cooperage
                     12.6% Merlot,             D254 or F15 was added.                                                            50% new wood
                     7.9% Malbec,         Fermentation was in open topped                                                     Age in barrels: 2 years
                     4% Cab Franc           stainless steel tanks for 8 to 10    HARVEST DATES & SUGAR
                                           days at 76° - 88°F, with pump
                                                                                                                           ACID           CASES PRODUCED
                   BOTTLING DATE              over twice a day. Malolactic
                                          inoculation occurred at the end of        9/14/06 to 10/17/06
                                               primary fermentation and             at 25.4° - 26.7° Brix             0.68g/100ml               249 cases
                       July 2009
                                               completed during extended
                                               maceration of 20 + days.
                              AGE OF VINES & SOIL TYPE                                            LIFE SPAN IN PROPER CELLAR
                                      10 to 20 years;                                                            15 - 25 years
                                 well-drained gravelly loam.                                (Stored undisturbed horizontally in a dark, cool place.
                                                                                              Maintained at a constant temperature of 55°F.)
                                                                                                                                                                          #82350089




3022 ST. HELENA HIGHWAY NORTH                        •   ST. HELENA, CALIFORNIA              •   94574       •   800.963.9698         •   FREEMARKABBEY.COM

				
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