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2007 Hewitt Vineyard Estate Cabernet Sauvignon Rutherford

2007 Hewitt Vineyard Estate Cabernet Sauvignon Rutherford

630397
$100.00  /  Bottle
 
$1,200.00  /  Case
 
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Wine Profile
Vintage: 2007
Wine Type: Red Wine
Varietal: Cabernet Sauvignon
Appellation: Rutherford
Acid: 6.4
PH: 3.54
Barrel Aging:
20
Ageability: 2011-2020
Residual Sugar: .04
Alcohol %: 14.8
WSRating: 92
Tasting Notes: "The 2007 vintage gave our Hewitt Vineyard Cabernet Sauvignon an explosive fruit expression of ripe berry, black cherry and juicy plum character that is awesome," says Winemaker Tom Rinaldi. "Dark fruit, mineral and floral notes meld with bittersweet chocolate and toffee from oak aging. The enticing violet note, which we don’t see in other Rutherford vineyards, is part of Hewitt Vineyard’s unique personality. The muscular tannins carry the flavors through a long finish, while balanced acidity gives a vibrancy that is sometimes lacking in powerful Cabs."
Ratings: 2007 Hewitt Vineyard Cabernet Sauvignon Rutherford 92 Points Combines firm, ripe, supple plum and currant flavors with notes of smoky oak, crushed rock, graphite and loamy earth and touches of tobacco and cedar. Full-bodied, with a layered finish. Drink now through 2020. 4,066 cases made. —J.L. Wine Spectator - , Wine Spectator -
Vineyard Notes: "You’ll never get your truck stuck in the mud out there," Tom says of Hewitt Vineyard. "The soils have great drainage. There just isn’t anything that isn’t great about that vineyard." Tom selects rows of his favorite vines within Hewitt Vineyard to make this single-vineyard bottling, selecting from Cabernet Sauvignon clones 4, 7 and 8 for flavor diversity and concentration. We hand harvested the grapes in the early morning over a three-week period, between September 11 and October 1, as each section reached optimum ripeness.
Winemaker Notes: We hand sorted the grapes on tables twice: first, as clusters to remove any leaves or inferior fruit, and then, after destemming, as individual grapes. This gentle process resulted in about 70 percent whole berries for the fermentation. Three to five days of cold soaking and 20 to 45 days of extended maceration developed the rich varietal character. During in-barrel malolactic fermentation, we stirred the wine (bâtonnage) for softer tannins and flavor integration, and then clarified the wine with three rackings during barrel aging. The wine was bottled unfined.
Tasting Notes:

"The 2007 vintage gave our Hewitt Vineyard Cabernet Sauvignon an explosive fruit expression of ripe berry, black cherry and juicy plum character that is awesome," says Winemaker Tom Rinaldi. "Dark fruit, mineral and floral notes meld with bittersweet chocolate and toffee from oak aging. The enticing violet note, which we don’t see in other Rutherford vineyards, is part of Hewitt Vineyard’s unique personality. The muscular tannins carry the flavors through a long finish, while balanced acidity gives a vibrancy that is sometimes lacking in powerful Cabs."

Ratings:

2007 Hewitt Vineyard Cabernet Sauvignon Rutherford 92 Points Combines firm, ripe, supple plum and currant flavors with notes of smoky oak, crushed rock, graphite and loamy earth and touches of tobacco and cedar. Full-bodied, with a layered finish. Drink now through 2020. 4,066 cases made. —J.L. Wine Spectator - , Wine Spectator -

Vineyard Notes:

"You’ll never get your truck stuck in the mud out there," Tom says of Hewitt Vineyard. "The soils have great drainage. There just isn’t anything that isn’t great about that vineyard." Tom selects rows of his favorite vines within Hewitt Vineyard to make this single-vineyard bottling, selecting from Cabernet Sauvignon clones 4, 7 and 8 for flavor diversity and concentration. We hand harvested the grapes in the early morning over a three-week period, between September 11 and October 1, as each section reached optimum ripeness.

Winemaker Notes:

We hand sorted the grapes on tables twice: first, as clusters to remove any leaves or inferior fruit, and then, after destemming, as individual grapes. This gentle process resulted in about 70 percent whole berries for the fermentation. Three to five days of cold soaking and 20 to 45 days of extended maceration developed the rich varietal character. During in-barrel malolactic fermentation, we stirred the wine (bâtonnage) for softer tannins and flavor integration, and then clarified the wine with three rackings during barrel aging. The wine was bottled unfined.

 
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