Cabernet Sauvignon

2010 SONOMA COUNTY CABERNET SAUVIGNON For almost 80 years, the Martini family winemakers have crafted world-class Cabernet Sauvignon wines from the exceptional vineyards of Sonoma and Napa counties. Louis M. Martini embodied a simple, honest premise: The best grapes make the best wines. Today, Michael Martini, third-generation winemaker, carries on this tradition at the historic winery in Napa Valley with his range of unforgettable Cabernet Sauvignon wines.

VITICULTURAL NOTES The 2010 growing season was cooler than average in Sonoma County with record‐breaking low temperatures in the spring and 20 days of rain, doubling the historic average. Summer began cool with plenty of fog and cloud cover and the summer warmth set in by late August. Following a late September heat wave, the grapes really popped with flavor. The cool temperatures suppressed the development of the sought-after dark fruit characteristics in Cabernet Sauvignon; so to create a firm structure and dark fruit characteristics in this wine, Petite Sirah was added. A small portion of Cabernet Sauvignon grapes from Lake County was also blended to add a slight viscosity to the mouthfeel.

WINEMAKER NOTES The grapes for the Louis M. Martini 2010 Sonoma County Cabernet Sauvignon were destemmed into the fermentors and allowed to cold soak for 24 hours before yeast inoculation. Winemaker Michael Martini chose to use BDX yeast because it allows better extraction of tannins that translates to the 2010 SONOMA COUNTY firm structure and a full, round mouthfeel of this wine. Lots were fermented for an average of five to seven days at a maximum temperature of 88˚F. Cabernet Sauvignon Following fermentation, all of the wine underwent malolactic fermentation to further enhance the plush, velvety mouthfeel. The finished wine was aged in primarily French oak barrels to complement the dark fruit flavors and impart nuances of mocha and caramel. VARIETAL CONTENT:

CABERNET SAUVIGNON WINE PROFILE The Louis M. Martini 2010 Sonoma County Cabernet Sauvignon was crafted APPELLATION: from several of the county’s most prestigious appellations in the Alexander ALEXANDER VALLEY AVA, Valley and the Dry Creek Valley. The Cabernet Sauvignon grapes were blended seamlessly to bring together the unique characteristics of each vineyard, creating DRY CREEK VALLEY AVA a superbly balanced Cabernet Sauvignon. This wine has fresh red plum and ALCOHOL LEVEL: 13.4% blackberry jam aromas and flavors that are supported by caramelized and RESIDUAL SUGAR: 0.44G/100ML toasted oak notes. The round, full mouthfeel has just enough structure to lead into a fruit-focused finish. TITRATABLE ACIDITY: 0.54G/100ML

PH: 3.74