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Our
Wines We are focused on crafting exceptional wines from our estate grown Cabernet Franc and Cabernet Sauvignon. We believe that minimal handling and manipulation of our grapes and wine yields the purest expression of Detert Family Vineyard’s unique terroir. To that end, we hand pick and sort every cluster of grapes. We allow natural fermentation of the must in the tank, and malolactic fermentation in barrel. We press our wines directly into a mix of new and one-, two-, and three-year old French oak barrels. Retrospective Tasting - Vintage 2000 to 20005 Vintage 2006 - Harvest Notes 2006 began with severe flooding on New Years day across Napa Valley and wet weather lingered through Spring. The cool, wet start led to late budbreak and therefore a late harvest. A mid-July heat wave helped push the vines along, but we still harvested three weeks later than usual. Our first Cabernet Franc blocks came into the winery on October 16th and the final pick was not until November 1st. Our small block of Cabernet Sauvignon, a total of 3 tons, was harvested on October 28th. We were very happy with the quality of the fruit at harvest and with the resulting wines. 2006 Oakville Cabernet Franc Tasting Notes The 2006 Cabernet Franc opens with aromas of red cherries, violets and dried herbs. Smooth on the palate with bright cherry flavors, notes of dark chocolate, anise, tobacco and currant. Polished and elegant, with a long, complex finish and fine mouth coating texture. This is drinking very nicely now but will continue to improve for another 5 or more years and should hit a great drinking plateau in 2015. 2006 Oakville Cabernet Sauvignon Tasting Notes The Cabernet Sauvignon is bigger and more brooding in 2006 with rich, dark fruit aromas that take time to reveal themselves. Rich and concentrated in the mouth where it shows black currant, cherry, mineral, dark chocolate, cedar and tobacco notes as well as exotic spices. Mouth filling richness is balanced by a broad tannin structure. Very long and complex with lingering flavors of dried currants and baking spices. The Cabernet Sauvignon will benefit from further bottle age or a few hours in a decanter before enjoying. I imagine it will be at its best from 2012 on. |
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