Altamura Napa Valley Cabernet Sauvignon 2011




Fermentation of Altamura Cabernet Sauvignon occurs in both open and closed top fermenters. Certain lots are allowed to macerate on their skins for up to three weeks following fermentation. This technique produces a wine with softer, more integrated tannins, which carry fruit and oak nuances through to the palate. The wine is racked into 70% new French oak barrels for a period of 34 months. The wine is lightly filtered and then bottled.
Category Red Wine
Country California
Region Napa Valley
Brand Altamura
  • wa91

Wine AdvocateThe 2011 Cabernet Sauvignon was aged 30 months in 70% new French oak. Its deep plum/ruby color is followed by aromas of clove, baking spices, black cherries and a hint of strawberry jam. This savory, ripe, medium to full-bodied Cabernet is a successful effort for the vintage. It is best consumed over the next 7-8 years.

Robert Parker, October 2014
  • ws90

Wine SpectatorA highly successful 2011 that amps up the vivid, rich blackberry, plum and currant notes, firming and drying on the finish. The tannins are ripe and gripping but full of flavor. Drink now through 2022. 3,000 cases made.

James Laube, November 15, 2014