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2016 Lincourt Cabernet Sauvignon, Santa Ynez Valley

2016 Lincourt Cabernet Sauvignon, Santa Ynez Valley

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$45.00
/ bottle
SKU: 005851

Bright, fruit-driven aromatics, with notes of dried cherry, cassis, cranberry, and a hint of graphite. A prominent finish of dark roasted espresso and charred vanilla bean. Juicy with playful fruit notes and rustic accents.

Winemaker Notes
The 2016 Cabernet Sauvignon is a blend of clones 47, 7 and Heritage. It has bright, fruit-driven aromatics, with notes of dried cherry, cassis, cranberry, and a hint of graphite. On the palate there is a prominent finish of dark roasted espresso and charred vanilla bean. The wine is juicy and has playful fruit notes of pomegranate and dried blueberry fruit with rustic accents of thyme and spiced cedar.
Food Pairing Notes
This is the perfect wine to bring to a summer BBQ, bold enough to pair with red meat but approachable enough for a casual gathering.
Composition
100% Cabernet Sauvignon
Wine Specs
Vintage
2016
Varietal
Cabernet Sauvignon
Appellation
Santa Ynez Valley
Harvest Date
August 26 - October 4, 2016
Acid
6.7 g/L
pH
3.79
Aging
20 months in French oak, 70% new
Bottling Date
June 29, 2018
Alcohol %
14.3
Production Notes
2016 was an excellent vintage producing moderate yields and highly concentrated fruit. Bud break occurred on February 17, followed by a cooling period which caused a prolonged bloom and set. Overall the vine canopy growth was much stronger than in 2015, as the vines took advantage of increased rainfall in the winter. The grapes came into the winery from August 26 - October 4, showing great balance and bright fruit tones. The grapes for the 2016 Cabernet Sauvignon were sourced from our recently replanted La Cuesta Vineyard in the Santa Ynez Valley. The combination of full sun exposure, low rainfall, long growing season, and porous soils makes the Santa Ynez Valley a great site for all the Bordeaux varieties. The grapes were hand harvested from August 26 - October 4, 2016 and stored in open top fermenters, then pressed off to barrel for secondary fermentation. It was aged for 20 months in French oak barrels of which 70% were new.
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