2017 Roth Estate Cabernet Sauvignon

Year: 2017
Appellation: Alexander Valley
Country: USA - California
Wine Advocate: 88
Wine Enthusiast: 86
Red Wine
Alcohol by Volume: 14.8%
Price :
$19.95
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NEW RELEASE AND LOWEST PRICE ON THE PLANET!!...$30.00 VALUE!!

"The 2017 Cabernet Sauvignon has approachable aromas of cocoa powder, warm plums and touches of charcuterie and flowers. It's medium-bodied, soft and juicy with a sweet spice-laced finish. This is well made for its price and will have broad appeal. 25,000 cases produced." (WA)

"Thick, dry tannin surround a hearty core of generous oak and robust red fruit in this approachable, fruit-forward wine. Dried herb, tobacco and clove accent the toasted vanilla and coconut. -Virginie Boone" (WE)

Winery Notes:
Our Thoughts:
Our 2017 Cabernet Sauvignon is bold, full-bodied and rich. Dark in color, it displays mighty aromas of black cherry, blackberry and baking spices with intense fruit on the finish. Rich and layered flavors of mocha, blackberry and vanilla complement the firm tannins, gaining power as the wine moves across the palate. Structured, and powerful, this Cabernet lingers on the finish.

2017 Vintage:
The 2017 growing season began with ample winter rainfall which replenished water sources and soils. Consistently sunny days throughout the spring and summer with heat spikes in September resulted in an early harvest. The fruit entered the winery in mid-September high in quality and with exceptional profiles. Overall, the vintage produced very ripe fruit showcasing blackberry jam and black cherry notes.

Vineyards & Winemaking:
Roth Estate Cabernet Sauvignon is made from select vineyard sites within the exceptional hillsides of Alexander Valley. The region's low-vigor, volcanic soils coupled with the balance of warm days and cool nights provide intense and concentrated fruit. After harvest, the wine was fermented in temperature controlled stainless steel tanks where it was cold-soaked and pumped over once a day for several days. Once fermentation was complete, the wine was transferred to barrel and stirred weekly until malolactic fermentation was complete. It was aged in French, Hungarian and American oak (30% new) for 18 months prior to bottling.