Cabernet Sauvignon, Between the Vines, California
Grapes: Cabernet Sauvignon
Appellation: Lodi AVA (American Viticultural Area), California, United States — a warm-climate region east of San Francisco with long growing seasons and varied alluvial soils.
Country/Region: United States / California.
Color: Deep ruby to garnet red — typical for Cabernet Sauvignon from warm California vineyards. (General style for Lodi Cabernets.)
Aroma: Aromas often include blackberry, dark cherry, and cassis, with hints of herbs, mint, or green pepper typical of Cabernet style.
Taste: Fruit-forward dark berry flavors (blackcurrant, blackberry) with supple tannins and balanced acidity.
Fermentation: Typically fermented in stainless steel or temperature-controlled tanks to manage extraction and preserve fruit clarity. (Common for California Cabernet Sauvignon.)
Blending: Some bottlings blend Cabernet Sauvignon with small amounts of other varieties like Petit Verdot.
Malolactic Fermentation: Likely completed to soften acidity and round out texture, typical for this style. (Standard practice.)
Soils: Lodi’s soils are mostly alluvial and well-draining fans of Hanford, Delhi, and Dinuba types, helping warm-climate Cabernet ripen fully.
Climate: Warm Mediterranean-like days with cool evenings help retain acidity and structure in the grapes. (Characteristic of the Lodi AVA.)
Aging: Often aged in French and/or American oak barrels to add complexity and integrate tannins, though specifics vary by producer.
Best served: 16–18 °C (60–64 °F) — ideal for expressing aromas and balance in full-bodied reds.
Alcohol by Volume: Likely ~13.5–14.5% ABV — common for California Cabernet Sauvignon.
Residual Sugar: Dry (very low RS)
Grapes: Cabernet Sauvignon
Appellation: Lodi AVA (American Viticultural Area), California, United States — a warm-climate region east of San Francisco with long growing seasons and varied alluvial soils.
Country/Region: United States / California.
Color: Deep ruby to garnet red — typical for Cabernet Sauvignon from warm California vineyards. (General style for Lodi Cabernets.)
Aroma: Aromas often include blackberry, dark cherry, and cassis, with hints of herbs, mint, or green pepper typical of Cabernet style.
Taste: Fruit-forward dark berry flavors (blackcurrant, blackberry) with supple tannins and balanced acidity.
Fermentation: Typically fermented in stainless steel or temperature-controlled tanks to manage extraction and preserve fruit clarity. (Common for California Cabernet Sauvignon.)
Blending: Some bottlings blend Cabernet Sauvignon with small amounts of other varieties like Petit Verdot.
Malolactic Fermentation: Likely completed to soften acidity and round out texture, typical for this style. (Standard practice.)
Soils: Lodi’s soils are mostly alluvial and well-draining fans of Hanford, Delhi, and Dinuba types, helping warm-climate Cabernet ripen fully.
Climate: Warm Mediterranean-like days with cool evenings help retain acidity and structure in the grapes. (Characteristic of the Lodi AVA.)
Aging: Often aged in French and/or American oak barrels to add complexity and integrate tannins, though specifics vary by producer.
Best served: 16–18 °C (60–64 °F) — ideal for expressing aromas and balance in full-bodied reds.
Alcohol by Volume: Likely ~13.5–14.5% ABV — common for California Cabernet Sauvignon.
Residual Sugar: Dry (very low RS)
Cabernet Sauvignon, Between the Vines, California
Grapes: Cabernet Sauvignon
Appellation: Lodi AVA (American Viticultural Area), California, United States — a warm-climate region east of San Francisco with long growing seasons and varied alluvial soils.
Country/Region: United States / California.
Color: Deep ruby to garnet red — typical for Cabernet Sauvignon from warm California vineyards. (General style for Lodi Cabernets.)
Aroma: Aromas often include blackberry, dark cherry, and cassis, with hints of herbs, mint, or green pepper typical of Cabernet style.
Taste: Fruit-forward dark berry flavors (blackcurrant, blackberry) with supple tannins and balanced acidity.
Fermentation: Typically fermented in stainless steel or temperature-controlled tanks to manage extraction and preserve fruit clarity. (Common for California Cabernet Sauvignon.)
Blending: Some bottlings blend Cabernet Sauvignon with small amounts of other varieties like Petit Verdot.
Malolactic Fermentation: Likely completed to soften acidity and round out texture, typical for this style. (Standard practice.)
Soils: Lodi’s soils are mostly alluvial and well-draining fans of Hanford, Delhi, and Dinuba types, helping warm-climate Cabernet ripen fully.
Climate: Warm Mediterranean-like days with cool evenings help retain acidity and structure in the grapes. (Characteristic of the Lodi AVA.)
Aging: Often aged in French and/or American oak barrels to add complexity and integrate tannins, though specifics vary by producer.
Best served: 16–18 °C (60–64 °F) — ideal for expressing aromas and balance in full-bodied reds.
Alcohol by Volume: Likely ~13.5–14.5% ABV — common for California Cabernet Sauvignon.
Residual Sugar: Dry (very low RS)
Grapes: Cabernet Sauvignon
Appellation: Lodi AVA (American Viticultural Area), California, United States — a warm-climate region east of San Francisco with long growing seasons and varied alluvial soils.
Country/Region: United States / California.
Color: Deep ruby to garnet red — typical for Cabernet Sauvignon from warm California vineyards. (General style for Lodi Cabernets.)
Aroma: Aromas often include blackberry, dark cherry, and cassis, with hints of herbs, mint, or green pepper typical of Cabernet style.
Taste: Fruit-forward dark berry flavors (blackcurrant, blackberry) with supple tannins and balanced acidity.
Fermentation: Typically fermented in stainless steel or temperature-controlled tanks to manage extraction and preserve fruit clarity. (Common for California Cabernet Sauvignon.)
Blending: Some bottlings blend Cabernet Sauvignon with small amounts of other varieties like Petit Verdot.
Malolactic Fermentation: Likely completed to soften acidity and round out texture, typical for this style. (Standard practice.)
Soils: Lodi’s soils are mostly alluvial and well-draining fans of Hanford, Delhi, and Dinuba types, helping warm-climate Cabernet ripen fully.
Climate: Warm Mediterranean-like days with cool evenings help retain acidity and structure in the grapes. (Characteristic of the Lodi AVA.)
Aging: Often aged in French and/or American oak barrels to add complexity and integrate tannins, though specifics vary by producer.
Best served: 16–18 °C (60–64 °F) — ideal for expressing aromas and balance in full-bodied reds.
Alcohol by Volume: Likely ~13.5–14.5% ABV — common for California Cabernet Sauvignon.
Residual Sugar: Dry (very low RS)