Our Terra a Lago Cab packs a whopper of a punch. This vineyard, at the foothills of the Mayacamas Mountains in Alexander Valley, consistently gives us the most intense Cabernet Sauvignon in our line-up. The aromas and flavors are dominated by dense blackberry, with notes of bay and thyme. Aging 22 months in 100% new French oak softens the wine’s muscular tannins and adds sweet oak and vanilla accents. Terra a Lago holds its own against anything hearty. Porterhouse is perfect.
The fruit in this Cabernet Sauvignon comes from Val Peline’s Terra A Lago vineyard in the foothills of the Alexander Valley at the base of the Mayacama Mountain Range. This meticulously farmed vineyard consistently yields the most concentrated Cabernet Sauvignon we produce. At the end of fermentation we put this wine through delestage, a winemaking process in which we drained the juice from the tank to remove the seeds, we left the cap on the bottom of the tank for a few hours and then returned the juice to the top of the tank. This process polishes and refines the wine’s tannins for a texture that can be enjoyed for years to come. We also put the 2006 vintage through extended barrel aging (22 months) in 100% new French oak barrels to add complexity and notes of toasted vanilla.
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Terra A Lago
Cabernet Sauvignon
Alexander Valley 2006Description
Wine Facts
Winemaker's Notes
Description
Our Terra a Lago Cab packs a whopper of a punch. This vineyard, at the foothills of the Mayacamas Mountains in Alexander Valley, consistently gives us the most intense Cabernet Sauvignon in our line-up. The aromas and flavors are dominated by dense blackberry, with notes of bay and thyme. Aging 22 months in 100% new French oak softens the wine’s muscular tannins and adds sweet oak and vanilla accents. Terra a Lago holds its own against anything hearty. Porterhouse is perfect.
Wine Facts
for more information download the Wine Information Sheet
Winemaker's Notes
The fruit in this Cabernet Sauvignon comes from Val Peline’s Terra A Lago vineyard in the foothills of the Alexander Valley at the base of the Mayacama Mountain Range. This meticulously farmed vineyard consistently yields the most concentrated Cabernet Sauvignon we produce. At the end of fermentation we put this wine through delestage, a winemaking process in which we drained the juice from the tank to remove the seeds, we left the cap on the bottom of the tank for a few hours and then returned the juice to the top of the tank. This process polishes and refines the wine’s tannins for a texture that can be enjoyed for years to come. We also put the 2006 vintage through extended barrel aging (22 months) in 100% new French oak barrels to add complexity and notes of toasted vanilla.
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Wine Tasting Notes: 2006 Cabernet Sauvignon, Terra A Lago
Recipe: Wine & Food Pairing
Shredded Beef Short Ribs Sandwiches