Cabernet Sauvignon Building Blocks An overview on Cabernet Sauvignon and its history, the importance of terroir, the desired flavor profile and attainment thereof. Additionally, an example of a California blend will be discussed – followed by the preferred vinification and aging practices of Cabernet Sauvignon Outline
Cabernet Sauvignon Background and History Terroir - role in Growing Cabernet Sauvignon •Soil •Aspect Cabernet Flavor Profile Grand Reserve Cabernet Sauvignon Vineyard Blocks - Examples Kendall-Jackson Estates Grown Precision Winegrowing/Winemaking
2 Background and History
Oldest recorded reference to Cabernet Sauvignon from 600 years ago in Bordeaux, France. Most widely planted of the 8 noble varietals worldwide. 25% in France 14% in Australia 13% in USA 10% in Chile Because of its aging potential, Cabernet Sauvignon is a prized collector’s wine.
3 Growing Cabernet Sauvignon
The most powerful, intense Cabernets are planted in soils that are well-drained and nutrient-poor. Reduces shoot and foliage growth so the vines’ energy goes into ripening its fruit. Makes smaller, more concentrated berries.
The best growing sites are in moderately-warm to warm, semi-arid regions. Provides a long growing season, on well- drained, not-too-fertile soils.
4 Vine Characteristics
Cabernet Sauvignon has the potential to be a very vigorous vine. Its leaves are dark green and are distinguished by the distinctive lobes created by indentations in its growing pattern.
The root of the French word Sauvignon is “sauvage” meaning “wild”, “untamed” and reflects the vine’s vigorous nature.
Harvested relatively late in the growing season as its grapes develop most of their flavor in mid to late fall.
5 The Importance of Terroir
Terroir is the term used to describe the total natural growing environment of any viticultural site that allows a grape variety to uniquely express itself.
Terroir is the microclimate around a vine that consists of: Soil Type - its ingredients and drainage capabilities. Topography - altitude and slope of a vineyard. Aspect – the direction the vineyard faces. Water availability. Weather conditions.
6 Loam and Sedimentary Soil
5 sedimentary soil categories:
Conglomerate: (Pebbles and Gravel) Large rock fragments with little nutrient holding capacity and a general lack of organic matter. Very well- draining. High retention and reflection of heat and sunshine. Conglomerate Rocky Soil
Sand: Very small particles of silica and quartz. It is one of the warmest soils because it retains and reflects heat and does not hold moisture or plant nutrients.
Sandy Soil
7 Sedimentary Soil
Silt: Smaller than sand but larger than clay. Easily transported in water and is so fine it can be carried long distances by air as dust. Silt has a high capacity to hold water and is generally rich in nutrients.
Clay: Fine particles that band tightly together to ensure extremely high water holding capacity. Predominantly Silt Soil Pottery is made of clay.
Loam: A warm, soft, crumbly soil with varying degrees of clay, sand and silt. High water and nutrient storage capacity.
Dry Heavy Clay Soil
8 Water Storage/Drainage by Soil Type
Clay holds the most water. Sand has the highest drainage. Ideal Cabernet Sauvignon soil is midpoint. Moderately rocky/gravely soil with medium-high drainage.
9 Aspect
Aspect refers to the direction the slope faces, such as south or southwest that, when combined with its elevation, determines the following within a vineyard block: average temperature and temperature swing, amount of sun, heat and wind exposure. amount of precipitation and moisture. growing season length.
Even with great soil, without an appropriate climate it is impossible to produce top quality wines.
10 Cabernet Tasting Notes
Sight: Deep ruby to garnet Nose: Ripe black fruits, blackberry, cherry and cassis, green olive, cedar, and bitter chocolate. Oak aging adds smoke, toast, sweet baking spices and mocha notes. Palate: Full-bodied and dry. Medium-plus to high alcohol, medium acidity and medium-plus to high tannins. New world Cabernets tend to be riper, more fruit forward and richer than Bordeaux or other old world Cabernets without the prominent earth/mineral component. This is not a hard-fast rule and the stylistic line between California and French Cabernet Sauvignon wines is continually blurring. Flavor Profile: Typically, Cabernet Sauvignon wines taste like ripe black currants, blackberries, smoke, leather, earth with a degree of bell pepper, mixed peppercorns and herb notes. They vary in intensity depending on climatic conditions, viticulture practices and vinification techniques. Flaws: Climates and vintages that are too cool with too little sun exposure may lead to a more green, vegetative, less fruity character in wine. Climates that are too hot may lead to a higher alcohol and a stewed fruit character in wine.
11 Examples of Kendall-Jackson Grand Reserve Cabernet Sauvignon Vineyard Blocks
12 2,3 & 4
1
88% Sonoma County 75% Alexander Valley 13% Knights Valley 12% Napa Valley, Atlas Peak 13 5
88% Sonoma County 75% Alexander Valley 13% Knights Valley 12% Napa Valley, Atlas Peak 14 Cabernet Sauvignon Block #903 Knights Valley, Sonoma County
15
Cabernet Sauvignon Block #903 Knights Valley, Sonoma County
Planted acres – 7.14 Slope Aspect – SW Elevation – 401’ BLOCK Soil Profile – Guenoc, gravelly silt loam. Los Robles, gravelly clay loam PROFILE Vine Spacing – 7’ x 5’ Trellis – Vertical shoot position Clone 337 on 101-14 rootstock
TERROIR This southwest facing ridge gets late afternoon sun to offset its cooler, EVALUATION foggier mornings. The gravelly loam provides good drainage and thus controls foliage growth.
VISUAL Opaque ruby
Forward, dense aromas of cassis, red currant, boysenberry with distinct AROMAS black pepper and notes of sage, dark earth, black cherry, plum and spice.
Medium- to full–bodied. Consistent fruit flavors on the palate. FLAVORS/ PALATE Boysenberry and red currant flavors with a distinct minerality. Dry, sturdy tannins and a long finish. Alexander Mountain Alexander Valley, Sonoma County
18 80
409
200 Cabernet Sauvignon Block #200 Cougar Ridge, Sonoma County
Planted acres – 7.22 Slope Aspect – SW-W Elevation – 403’ BLOCK Soil Profile – Yorkville Clay Loam, dark grayish brown, moderately well-drained. Dry. PROFILE Vine Spacing – 8’ x 5’ Trellis – vertical cane pruned Clone 337 on 101-14 rootstock
TERROIR This southwest-west facing hillside gets the latest afternoon sun offseting EVALUATION its breezy, higher elevation. Yorkville clay loam is organically poor which helps to control vine vigor.
VISUAL Opaque ruby
Rich, dark plum, anise and hints of blackberry and fresh herb. Medium AROMAS high to high alcohol and balanced oak.
Medium ripe with dark plum and notes of sage. Medium-bodied with red FLAVORS/ PALATE cherry. Good structure through the palate. Managed tannins and a relatively long finish. Cabernet Sauvignon Block #409 Ram Ridge, Sonoma County
Planted acres – 7.17 Slope Aspect – E-NE Elevation – 824’ Soil Profile – Yorkville, moderately well-drained clay loam. Suther Complex, well- BLOCK drained loam with gravelly clay PROFILE Vine Spacing – 8’ x 4.5’ Trellis – vertical cane pruned Clone 337 on 110R Less breezy and hotter sooner each day. The vines look forward to the earlier sunset on east- TERROIR northeast, wind-protected side of the mountain. In the fall, dry winds can shift and blow in from the east, nearly dehydrating the vines. Vineyard Managers adjust the vine canopies to EVALUATION compensate and protect growth. The Yorkville/Suther Complex soil is chunky keeping the hillside very well-drained and dry.
VISUAL Dark ruby (slightly darker than Cougar Ridge)
Concentrated, distinct blackberry, dark plum and bright cherry aromas AROMAS with notes of oregano.
Sweet core of black fruits, ripe and concentrated with notes of new leather. FLAVORS/ PALATE Medium tannins and a medium long finish. Cabernet Sauvignon Block #80 Buckeye Vineyard, Sonoma County
Age: 15 years old, oldest vines of seminar wines Planted acres – 13 Slope Aspect – SW-W Elevation –2204’, highest elevation of seminar wines Soil Profile – Sobrante Loam, well-drained reddish-brown loam. Laughlin Loam, BLOCK well-drained high elevation soil, sandy clay loam PROFILE Vine Spacing – 12’ x 6’ Trellis – Lyre quadrilateral Clone 4 on 5C
Sometimes dusted with snow in the winter, this high elevation southwest-west facing TERROIR mountain uses its late afternoon sunlight and very hot, heat inversion days to offset EVALUATION the cold nightfall and potentially shorter growing seasons. The Sobrante Loam/Laughlin Loam provides another challenge for the vines.
VISUAL Dark ruby
Blackberry and cassis notes with distinct graphite, wet stone and AROMAS minerality along with hints of black pepper and green herb.
Medium to full-bodied with ripe, concentrated plum, cassis and raspberry FLAVORS/ PALATE flavors. Good tannin structure and a long finish. Atlas Peak, Napa Valley Stagecoach Vineyard
23 Cabernet Sauvignon Block #1 Atlas Peak, Napa Valley/Stagecoach Vineyard
Planted acres – 6.1 Slope Aspect – S Elevation –1600’ BLOCK Soil Profile – Guenoc, gravelly, silt loam and rocks PROFILE Vine Spacing – 6’to 8’ Trellis –vertical shoot position Clone 4 on 101-14 This closer-to-the-Bay, elevated, south-facing mountain has a cooler spring and TERROIR is mild most summer days until the direct late afternoon sun hits. These factors EVALUATION combine to make this the latest ripening and harvested block in the seminar. The rocky Guenoc soil lets water run through it and works with the late harvest to give the wine Atlas Peak’s signature big, soft, chalky tannins and mixed peppercorn flavors.
VISUAL Dark ruby-amber
AROMAS Blackberry, raspberry, smoke and leather.
Medium- to full-bodied with blackberry and boysenberry, mixed peppercorns FLAVORS/ PALATE and tobacco flavors. Refined tannin structure and a long finish. 2004 Kendall-Jackson Grand Reserve Cabernet Sauvignon – Jackson Estates Grown
Appellation: 88% Sonoma County, Alexander and Knights Valleys 12% Napa Valley, Atlas Peak Composition: 84% Cabernet Sauvignon 14% Merlot 2% Petit Verdot Barrel Aging: 15 months aging in 97% French (34% new) and 3% American oak Clone Selection: French Entov 337, 169, 4 and other low vigor UC Davis selections Vineyard and Block Selection: Sourced from the top 1.5% of all the Kendall-Jackson lower-yielding estate vineyards and specially-designated “Grand Reserve” blocks 70% are the same each year ensuring greater consistency and enhanced complexity with each vintage. Visual: Dark ruby Aromas: Blackberry, raspberry, mocha and tobacco. Flavors/Palate: Medium to full-bodied with layers of blackberry, black cherry and mocha flavors that are interspersed with coffee, currant, cassis and tobacco notes. Intense, sturdy tannins are rounded off by a long, sumptuous finish.
25 100% Jackson Estates Grown
Kendall-Jackson Grand Reserve is grown on vineyards that we own or control ensuring that our precision farming methods are utilized. We control all the factors to grow quality grapes Vineyard selection Rootstock and Scion varietal + clone selection to highlight terroir Farming techniques We control all critical factors of harvest When - to the time of day for picking How - to the level of what type of containers to pick into What - to the level of which blocks to harvest and when Transport - to the level of how long and how far the grapes have to travel before they are crushed
26 Grand Reserve Artisan Winemaking
Kendall-Jackson Grand Reserve combines the terroir philosophy with an elevated vineyard approach through precision winegrowing:
Fruit Set; Veraison
Irrigation;
Pest control, mildew and insects;
Canopy Management;
More shoot thinning if necessary;
Veraison;
Green dropping;
Harvest Again!!! Green-drop
27 Brix Bandwidths 28 Raisining * GOAL 27
26 3 ± 1 1/2 2 ± 1 {{1/2 ± 1/4 25 BRIX 24
Green Flavors 23 Contracts No Contracts Renewed 22 Renewed Program COL CMT VR GR GE/STA Score Range 13.5 - 15.0 15.0 16.0 16.5 17.0 18.0
28 Grape Ripening
TA = 0.4
pH Optimum flavors: ripe, 4.0 melon, tropical, balanced pH/TA 29 27 Harvest pH 25 Raisining, low TA, high pH 3.0 23 21 Green, Vegetative 19 TA = 1.2
Brix 17 Green, tart, lemon 15 high TA, low pH 13 11 9 Very tart, green 7 1 4 7 1013161922252831343740434649525558 Days From Verasion to Harvest (dependent on accumulated heat)
BRIX 16 18 20 22 23 24 25 26 27 28 SEEDS Yellow/Lime Green Green Green Light Brown Brown Black SKINS - color Green Green/Red Light Purple Purple Dark Purple Asphalty SKINS - tannins Green Green • Astrigent • Rough Softer Soft Velvety STEMS Green Green Light Brown Brown Brown & Lignified
FLAVOR Slight Bell Green Apple Strawberry Candy Cherry Black Cherry Plum Prune Raisin Slight Straw Orange Peel Raspberry Bean Blackberry Green Bell Pepper Weedy 29 Red Wine Making Flow Chart Grapes Crush & Destem Juice, Skin, Seeds Yeast Tank Fermentation Drain and Press Barrel Aging Malolactic Fermentation Fining Racking Filtration Bottling
30 Hand Sorting
Precision harvesting, de-stemming and pressing methods utilized so the grapes are handled in the most delicate manner possible.
31 Vinification of Bordeaux Reds in California
Must Treatment Add 50 ppm SO2 to the must hopper via metering device. Descretion used to increase the add to those lots “dirtier”. Set tank temperature to 50 degrees. First pumpover will be during the evening following crushing day for homogenization of tank. Sample to lab for Red Must Analysis Cold Soaking Period Begin checking Brix and temperature daily Cold soaking: 3 – 6 days Yeast inoculation should occur after 3 days cold soak Primary Fermentation Period Continue aerative pumpovers by coming out of racking valve into a sump
Adds for yeast nutrition to be done, adjust NH3 - 150 ppm, plus fermaid K or superfood
32 Vinification of Bordeaux Reds in California (continued)
Separation and Pressing Discontinue pumpovers and schedule for separation/pressing when optimal extraction has occurred while minimizing unwanted tannin Press skins to 1.25 bar; collect to appropriate press tank Post Pressing Treatments Post pressing analysis – baseline for Ima, rs, and bpl ML inoculation if rs dry Yeast Premier Cuvee, EC1118, Prise de Mousse Bordeaux Red Bacteria – ML inoculation CHR Hansen LS Barrel Plan 15% New Oak (50% AO, 50% FO)
33 Barrel Age
French Oak Barrels
Francois Freres Remond Latour Seguin Moreau World Cooperage Quintessence
34 Sources for French Oak
35 Blending: Lot Variables
600 individual lots County and appellation Elevation Hillsides, Benchlands, Mountains, and Ridges Soil - Drainage Aspect – Orientation – Slope Clone and Rootstock Trellis Canopy Yields, Vigor Brix, TA, PH Sur lees French Oak or American Oak Barrel Age, Forest, Grain, Toast Stainless Steel Malolactic Fermentation
36 The Blend
Fine? Filter Bottle
600 Lots 60 7 1
Age
37 Thank You
38