Nose
ripe blackberry, boysenberry and plum fruit aromas mingled with seductive scents of loamy earth and dark chocolate.
Palate
On the full-bodied, beautifully composed palate, the wine delivers wonderfully fresh, deep and concentrated blackberry and dark plum flavors framed by round, supple tannins and a long, succulent finish enriched by savory cocoa and mocha tones.
Growing Conditions
2007 was an exceptional vintage for Cabernet Sauvignon in Napa Valley. A dry, mild winter and unusually warm spring prompted early budbreak and bloom, followed by a perfect grape set in June. Summer was consistently mild, with warm days and cool nights, an ideal scenario for achieving maximum grape ripening and flavor development while preserving healthy levels of acidity. A warm early September and a modest crop got the harvest off to an early, fast-paced start, allowing us to pick our Benchland Select Cabernet Sauvignon grapes at optimal maturity between September 21st and 29th.
Winemaking
To maximize color extraction, tannin structure and vineyard personality, Cakebread Cellars winemaker Julianne Laks employs a mixture of small and larger tanks to ferment the components of our Benchland Select Cabernet Sauvignon. Julianne carefully tailors tank sizes, yeast strains, fermentation temperatures and maceration techniques to the attributes of each wine lot, which vary by location, ripeness level and clonal type. Such specialized fermentations, combined with lot-specific barrel aging regimens, ensure that the finest attributes of each vineyard site are reflected in the final blend. Our 2007 Benchland Select Cabernet Sauvignon spent a total of 22 months aging in French oak barrels, 54% new, before bottling in August, 2009.
Aging
22 months in French oak, 54% new
