In 2012 we added a Napa Valley Cabernet Sauvignon to the Apsara Cellars line up. Good year to jump into Napa Cabernet, because we had no idea what an incredible vintage it was going to turn out to be. After a comparatively rough 2011 harvest, the 2012 was a real blessing. The year offered up a near perfect growing season with a lengthy dry summer that extended well into early fall, allowing the grapes plenty of hang time to develope the intense flavor profiles, sugars and acids that we were after.
Sunrise over Kenefick Ranch during the 2012 harvest Credit: Kenefick Ranch
On arriving at winery the fruit was destemmed, cold soaked for four days, then inoculated and left to ferment in tank for a further ten. The wine was then pressed off and transferred to 100% new French oak, to complete fermentation. Natural malolactic fermentation and 18 months elevage brought the wine to a place where we were eager to bottle it. The wine was left to rest for four months in bottle prior to release.Off the bat the fruit delivered rich fruit flavors alongside a beautifully balanced acidity, as the grapes were handpicked from the vine, we couldn't help but get excited about their potential.The final product has exceeded our expectations and we're so proud to be able to share it with you. Head over to the Apsara Cellar’s store to read our tasting notes on the 2012 Kenefick Ranch Cabernet, and to secure your allocation.