Abeja 2019 Cabernet Sauvignon
| VARIETAL COMPOSITION | Cabernet Sauvignon 79%, Merlot 14%, Cabernet Franc 4.5%, Petit Verdot 2.5% |
|---|---|
| APPELLATION | Columbia Valley |
| VINEYARD SOURCES | Ciel du Cheval; Heather Hill Estate; Mill Creek Estate; Sagemoor Farms: Bacchus, Dionysus, Sagemoor, Weinbau |
| OAK COMPOSITION | 100% French, medium toast; 40% new, 60% one & two-year-old |
| CHEMISTRY | Alc. 14.3%, pH 3.82, TA . 5.51 g/l |
| BARREL AGING | 21months |
| HARVEST DATES | September 17 – October 23, 2019 |
| Case Production | 4435cases |
92 POINTS – JAMES SUCKLING
“Aromas of leather, cassis and cured meat. Full-bodied with slightly chewy tannins.
Linear, with good depth and intensity. Lovely rock-salt salinity at the finish.”
VINTAGE OVERVIEW
A er a late bud break, spring temperatures warmed in May to speed bloom into June.
The summer weather was lovely. Conditions were warm, without heat spikes.
September temperatures were mild, giving rise to a delayed start to harvest that
provided uit with extra time on the vine to reach full physiological maturing.
The resulting wines are beautiful, showing excellent natural acidity,
concentration, and elegance
¥12,700
