2016 Canvasback Red Mountain Red Wine Ciel du Cheval Vineyard
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With ideal soils and a dry desert climate, Red Mountain produces some of the most compelling and distinctive red wines in the New World. One of the region’s oldest and most renowned vineyards, Ciel du Cheval was established in 1975, and for decades it has been the source for some of Red Mountain’s most extraordinary bottlings. This barrel selection of our finest lots from Ciel du Cheval offers a classic expression of Red Mountain, combining layers of blackberry, Kirsch and violet with hints of graphite and crushed-rock minerality.
Wine Profile
Production Notes
Varietal Content: 72% Cabernet Sauvignon, 27% Merlot, 1% Cabernet Franc; Cooperage: 100% French oak - 50% new, 25% neutral, 25% second vintage
Winemaker Notes
This plush and graceful wine from the famed old vines of Ciel du Cheval Vineyard reveals aromas of ripe strawberry, raspberry, Bing cherry and brown sugar. As it evolves in the glass, sophisticated notes of saffron, black tea and clove add nuance and depth. On the palate, dramatic flavors of cassis and graphite meld with layers of savory spice, while firm acids and plush tannins provide an elegant framework that carries the wine to a long, harmonious finish.
Production
The 2016 growing season will likely be one of the stars of the decade. Marked by deep color, generous richness, and fine-grained tannins, the 2016 vintage benefited from an unusually long growing season. An early bud-break, above-average spring rainfall, and warm spring temperatures were followed by mild summer and fall weather. This ensured a slow and steady harvest, with the grapes achieving ideal physiological ripeness after enjoying abundant hangtime. As a result, the wines offer beautifully supple textures and lovely aromatics, with noteworthy complexity, freshness and weight.
Wine Specs
Wine Specs
Vintage
2016
Varietal
Red Blend
Appellation
Red Mountain
Vineyard Designation
Ciel du Cheval Vineyard
Harvest Date
September 1 - October 10, 2016
Sugar
24.0° Brix at harvest
Acid
0.65 g/100 ml titratable acidity
pH
3.70
Aging
20 months in barrel
Fermentation
14 days fermentation at 78°F
Alcohol %
14.6
