Wine Article
2006 Ehlers Estate Cabernet Franc
Last edited on 11/15/2009 by pdemaio
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Final Blend: 78% Cabernet Franc, 22% Cabernet Sauvignon
Fruit Source: 100% estate grown
Oak Regime: 18 months in oak, 100% French oak, 55% new
Primary Coopers: Treuil, TW Boswell
Harvest Dates: October 12 – 13, 2006
Bottling Date: June 16 – 17, 2008
Production: 446 cases (12 x 750ml)
Average Maturity: 24.7º Brix, 3.73pH, 6.0g/L TA
Finished wine: 14.2% alcohol by volume
Price: $45/bottle
Winemaker’s Notes: The 2006 vintage started with a relatively wet spring. In July, we saw a dramatic stretch of 100ºF-plus days. Fortunately, the berries were still small, green and hard, and the heat spike had little-to-no effect on wine quality. Temperatures during the harvest months were ideal, resulting in a long, cool end to the growing season.
Our 2006 Estate Cabernet Franc features an exotic mélange of aromatics and flavors. Cranberry, red apple, and savory herb elements are accented by notes of black olive, tea, and mocha. A rich, full body is complemented by fine tannins and a long, flavorful finish.
Fruit Source: 100% estate grown
Oak Regime: 18 months in oak, 100% French oak, 55% new
Primary Coopers: Treuil, TW Boswell
Harvest Dates: October 12 – 13, 2006
Bottling Date: June 16 – 17, 2008
Production: 446 cases (12 x 750ml)
Average Maturity: 24.7º Brix, 3.73pH, 6.0g/L TA
Finished wine: 14.2% alcohol by volume
Price: $45/bottle
Winemaker’s Notes: The 2006 vintage started with a relatively wet spring. In July, we saw a dramatic stretch of 100ºF-plus days. Fortunately, the berries were still small, green and hard, and the heat spike had little-to-no effect on wine quality. Temperatures during the harvest months were ideal, resulting in a long, cool end to the growing season.
Our 2006 Estate Cabernet Franc features an exotic mélange of aromatics and flavors. Cranberry, red apple, and savory herb elements are accented by notes of black olive, tea, and mocha. A rich, full body is complemented by fine tannins and a long, flavorful finish.