We are really excited about the late ripeners from 2012 like Cabernet Sauvignon. It was the longest growing season we remember while relatively small yields which gave we to some of the most ripe Cabs we have made. That said, it was also fairly cool so we were able to preserve our natural acidity and amek wines that did not loose their elegance with the ripeness.
||October 21, 2012
||Virginia Oak - 14 months
||New Virginia Oak
||Second use Virginia Oak
||February 16, 2014
A very expressive and feminine Cabernet. While it has the power and depth one would expect of the variety it is on a medium body frame with fabulous acidity balance and abundant aromatics. This is certainly one of the more in your face aromatic Cabs we had lately given its youth. The palate it still obviously youthful with vibrant acidity and firm yet ripe tannins holding together a core or black and red fruit. More fruit forward than most years. This wine is great now, but will certainly reward mid-term cellaring as well.
The Nevaeh Road Block YV planting is fairly young vines that we have just planted toward our newer dense planting regime. There are 1600 vines per acre instead of our older 900 vines per acre. This is to force the roots to dig deeper and pick up some of the minerality available in the Nevaeh Vineyard. It also helps the vines compete and forcing them to carry a lower yield per vine increasing the overall intensity and ripening ability. These vines are planted on some of the warmest parts of the Road block but set closer to the Hill and Pond blocks where drainage is a little better allowing the late ripening Cabernet a better opportunity to fully ripen. Given the youth and placement of these Cabernet vines they have been showing to be extremely fruit forward with more dark fruit, softer acidity and elevated astringency. We anticipate in the future years they will continue to develop a more mature structural balance, but today they shine for their hedonistic flavor profiles.
The Carter Mountain Cabernet was a perfect match to blend for this wine. With its higher elevation it maintains a freshness to the wine that brings a level of overall balance to the wine. The cooler nights from the elevation and the rocky sub soils allow the vines to slowly mature and get great flavor development while still maintaining a great structure to hold the overall wine together.
The 2012 is said to be one of winemaker Jordan Harris’ favorite vintages to date. While some vineyard around the state did suffer from a little too much rain at harvest, many of the sites that Boneyard Wines works with really got away lucky. Nevaeh in particular with the small rain shadow of the Catoctins and the weather patterns that follow the Potomac really meant that Nevaeh didn’t receive any rain through the 2012 harvest season. It only benefited from the slightly lower resulting temperatures of nearby rains and the lack of humidity.
In the end the 2012 season was about having some of the best balanced wines we have seen to date. The season started very early with an almost alarmingly warm and early spring causing bud-break in late March. It stayed warm so there were no significant frost issues that we were worried about. After that the summer never really heated up too much with the exception of the last two weeks of July and the first week of August. All together that put the harvest back on normal schedule which was superb since a worry had to harvest in the heat of the summer. The prolonged and generally mild season resulted in vibrant acidity, massive flavor concentration, moderate alcohol and beautifully ripe tannins. An overall very well balanced year unlike any we have seen in a long time.
This Cabernet Sauvignon is a selection of the barrels we felt showed the best varietal character while still showcasing the intrigue of the vintage. The grapes were cold soaked for 9 days to get maximum extraction from the ripe skins prior to a fairly slow and cool fermentation on a combination of commercial and indigenous yeasts. The fermentations were in 1 ton open top bins for manual hand punch downs to keep elegance and not interrupt the seeds too much. The cooler ferment preserved some of the acidity and also allowed for an extremely aromatic Cabernet. The free run and press fraction were combined and the wine was immediately put to barrel. We did batonage by-weekly until the final blend was created after 4 months. The wine spent a total of 14 months in barrel and is due to be bottled February 2014 unfined and unfiltered.
So picture this…You are at your favorite Steakhouse and you order a beautiful Filet Mignon served with some of the dreamiest potato au gratin you have ever had. Now, go ahead and do that at home, crack a bottle of this lovely juice and call it a night. Don’t overcomplicate the dish, just great quality and let the meat and the tannins dance together and show off the lovely fruit this wine offers. The potatos are just because I think they are soooo good and something on the plate needs to be horrible for your health.