2001 Louis Martini M. Cabernet Sauvignon Sonoma Valley Monte Rosso
11 Ratings
Detail
11 Ratings
2001 Louis Martini M. Cabernet Sauvignon Sonoma Valley Monte Rosso

Winemaker's Notes

Harvest took place in the early morning hours until dawn in the cool fog during October and November at 27° brix. The berries were hand harvested in the morning in order to keep the fruit as cool as possible. The grapes were hand sorted to ensure only the best optimal fruit was utilized and then gravity fed to the fermentors. Prior to fermentation the grapes were cold soaked for up to five days allowing for retention of the grape’s varietal essence and minimize bitter tannin extraction in the read more...Harvest took place in the early morning hours until dawn in the cool fog during October and November at 27° brix. The berries were hand harvested in the morning in order to keep the fruit as cool as possible. The grapes were hand sorted to ensure only the best optimal fruit was utilized and then gravity fed to the fermentors. Prior to fermentation the grapes were cold soaked for up to five days allowing for retention of the grape’s varietal essence and minimize bitter tannin extraction in the wine producing concentrated, fresh and dark fruit flavors in the finished wine. For maximum extraction of color and flavor the must was in contact with the skins for an optimal 30 days at temperatures not exceeding 89°F; thus contributing to greater extraction of black, dark, violet colors that visually hint at the depth and flavor of the wine. Racking took place every 4-6 months and this wine underwent complete malolactic fermentation in barrels. 100% of the wine aged in French oak barrels for approximately 26 months. Varietal Content: 98% Cabernet Sauvignon, 2% Petite Verdot Appellation: Sonoma Valley Titratable Acidity: 0.53g/100ml pH: 3.6 Alcohol Level: 15.4% Oak Aging: French oak barrels for an average of 26 months (hide)

Shipping Information

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Harvest took place in the early morning hours until dawn in the cool fog during October and November at 27° brix. The berries were hand harvested in the morning in order to keep the fruit as cool as possible. The grapes were hand sorted to ensure only the best optimal fruit was utilized and then gravity fed to the fermentors. Prior to fermentation the grapes were cold soaked for up to five days allowing for retention of the grape’s varietal essence and minimize bitter tannin extraction in the read more...Harvest took place in the early morning hours until dawn in the cool fog during October and November at 27° brix. The berries were hand harvested in the morning in order to keep the fruit as cool as possible. The grapes were hand sorted to ensure only the best optimal fruit was utilized and then gravity fed to the fermentors. Prior to fermentation the grapes were cold soaked for up to five days allowing for retention of the grape’s varietal essence and minimize bitter tannin extraction in the wine producing concentrated, fresh and dark fruit flavors in the finished wine. For maximum extraction of color and flavor the must was in contact with the skins for an optimal 30 days at temperatures not exceeding 89°F; thus contributing to greater extraction of black, dark, violet colors that visually hint at the depth and flavor of the wine. Racking took place every 4-6 months and this wine underwent complete malolactic fermentation in barrels. 100% of the wine aged in French oak barrels for approximately 26 months. Varietal Content: 98% Cabernet Sauvignon, 2% Petite Verdot Appellation: Sonoma Valley Titratable Acidity: 0.53g/100ml pH: 3.6 Alcohol Level: 15.4% Oak Aging: French oak barrels for an average of 26 months (hide)