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| Rating: |
92 Pts Cellar Tracker | Size: | 750ML |
| Region: |
California |
Country: | United States |
| Varietals: |
Not Available |
ABV: | 14.3% |
92 Pts Cellar Tracker |
Cellar Tracker Favorite! This has a median score of 92 points in 11 notes. Click here to read all of the reviews!
WINE:
"This is a blend of 69% Cabernet Sauvignon, 18% Merlot, 7% Malbec, 6% Petite Verdot. The 2006 Secolo has aromatics of blackberries and black cherries, along with plum and blueberry notes from the Merlot. It also has mocha and truffle-like oak aromas and flavors. The mouth is surprisingly elegant considering the vintage with rich, black cherry fruit layered with dried herbs, cigar-box and sandalwood. It has just enough tannins and acidity to frame in the fruit. The 2006 Secolo has great balance and although having slight astringency in it's youth, it can be enjoyed right now with marbled steaks and savory stews." -Winery
VINEYARDS:
"Meaning 'century' in Italian, Secolo is a Bordeaux-style blended red wine. This wine showcases some of the best vineyard lots for Bordeaux varietals in Sonoma County. Each year, the blend and vineyard composition changes in order to achieve the style for which this wine has become known: aromatic, ripe and rich yet elegant. The best Cabernet's of the vintage came from our own Estate Cherryblock, both young and old vines. In addition, Alexander Valley Cabernet from Lyon Vineyard's Old Vines block was included. Merlot was mainly sourced from the Lyon Vineyard in Alexander Valley and Sebastiani's Estate Merlot vineyards close to the winery. Merlot again played a critical role in these cooler vintages. The Malbec was from both Lyon and Sebastiani Estate, which helped immensely to lower tannins. Petite Verdot was from our best site, the Rancho Miguel Vineyard in Alexander Valley." -Winery
VINIFICATION:
"All lots were crushed and de-stemmed, with more cold soaking with pectic enzymes to liberate more color early on. Generally, cooler vintages for Bordeaux varieties need more coaxing out of color with this treatment and warmer fermentation temperatures, which was one our critical vintage adjustments. Finally, we pressed slightly sweet and used only free run for our Secolo lots to manage tannin extraction. The lots were then racked into mainly new and one-year-old French and Hungarian Oak barrels. A protein fining was done on the tannic lots in December thru February in order to selectively remove tannin and not color or aromatics. Initial assemblage occurred the following Spring with the final assemblage occurring in January 2008, with bottling in August 2008 after aging in barrels for 14 months." -Winery |
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