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Our Wines |
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Sadler-Wells Wines are made
of only the finest grapes grown in Sonoma County. Both our
Cabernet Sauvignon and Pinot Noir |
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were styled
with enough forward fruit to enjoy upon release and with
enough structure to cellar for several years to come.
As is our preference, these wines are a pleasure by
themselves or as a complement to your favorite foods. |
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2005
Sadler-Wells Cabernet Sauvignon |
Vintage Notes: 2005
California Cabernet Sauvignons will undoubtedly be the best
cabernets since the highly regaled 1997.
The long growing season
brought us excellent fruit concentration and firm tannins.
Once again we sourced grapes from 3 different vineyards; the
majority is sourced from one in the Mayacamus mountain range
that is truly a “gem” property, one in the Sonoma mountains
and one from the valley in Kenwood. This wine is 100%
cabernet sauvignon. |
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Winemaker Notes: |
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Brix at Harvest 24.5 |
Aging: 30 months in barrel |
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Alc 13.9% |
Yeast: Montrachet/Natural |
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PH 3.64 |
Skin Contact: 21 Days |
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Residual Sugar: 25%g/100ml |
De-Stem: Yes |
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Total Acidity: .59 |
Whole Berry: Yes |
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1167 cases made |
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Food
Pairing: A traditional partner for robust meals
that include meats as well as a delightful accompaniment to
desserts and particularly with chocolate. |
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2005 Sadler-Wells Pinot
Noir |
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Vintage Notes: Our 2005 pinot
noir is quite a compelling wine. The aromas, flavors, and
textures, as well as mineral characters suggest a pinot noir of
Burgundy. We acquire our pinot selection from the Manuel Franco
single vineyard we believe has proven to be of grand cru.
Holding back our release allows the wine to settle in the cellar
maximizing the character and presenting maturity, balance and
elegance at once. |
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Winemaker Notes: |
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Harvest date:
September 3, 2005 |
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Brix at Harvest
25.5 |
Fermentation
Length: 14 days |
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Alc 13.9% |
Clone: 115 |
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PH 3.65 |
Cold Soak: 72 hours |
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Residual Sugar: .19 |
Aging: 16 months
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Total Acidity: .69 |
Filtration:
Unfiltered/Unfined |
Tasting Notes: Aromatically
complex with the wild fruits of blackberry, violets and rose
petals. Dense fruit flavors,
weighty mouth feel. Harmonious acidity. Deep red, dense with
character and a rich, lush texture. |
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Cellaring Suggestion:
Drink upon release or lay down for 5-7 years. 508 cases
produced. |
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Food Pairing: Celebrated for its unparalleled food affinity,
Pinot Noir complements a wide variety of foods including roasted
poultry, grilled salmon, duck, pasta with spicy red sauce and
medium cheeses. |
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2005
Sadler-Wells Chardonnay |
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Vintage Notes: This is our
first release of Chardonnay. The estate vineyard is now
mature and replete with all the finest Carneros has to
offer. Citrus, apple and tropical fruits are perfectly
balanced by toasty oak vanilla and buttery components.
Classic chardonnay in a burgundian style. |
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Winemaker Notes: |
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Harvest date:
September 7-21, 2005 |
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Brix at Harvest
23.6-25.2 |
Clone: Dijon
75,76,95,96 |
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Alc 13.75% |
100% Malo-Lactic |
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Total Acidity:
.64g/100ml |
Aging: 16
months sur lies |
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PH 3.49 |
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Fermentation:
New French Oak 50%, Neutral 50% |
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Residual Sugar:
.37 g/100ml (dry) |
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Tasting Notes: Drink upon
release. |
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500 cases
produced |
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Growing
Sites |
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One of the advantages of making
such small lots of wine is that we can be intimately involved
with the development of our wines from the ground up. We are in
the vineyard throughout the year, working side-by-side with our
growers to manage the vines in accordance with our winemaking
style. This is an important part of what we do, given that much
of a wine's character is determined in the vineyard.
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For example, structure is key for our Sonoma Valley Cabernet,
which is a blend of mountainside blocks located on Sonoma and
Mayacamas Mountains where the vines are planted to thin volcanic
soils. The resulting vine stress causes low yields and high
flavor concentration. Developing good concentration on the vine
allows us to minimize flavor extraction during fermentation- a
process than can leave a wine with harsh tannins. We enhance the
blend with grapes from a block we cultivate in Southern Sonoma
Valley near the famed Sangiacomo Vineyards. The diversity of
mountain grown and valley floor fruit adds layers of complexity
to the final blend.
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Grapes for our Sonoma Coast Pinot Noir are from the Franco
Vineyard, located in the Sonoma Hills adjacent to famed Pinot
Noir grower Durell Vineyard. This area is particularly well
suited to Pinot Noir given the cooling coastal influences -
morning fog and afternoon winds - that lengthen the growing
season. The extra time the grapes spend on the vine, or
"hang-time" as it's called, promotes incredibly ripe flavors and
good acid balance. As a result our Pinot Noir has the substance
to develop luscious complexity in barrel, integrating rather
than being overwhelmed by the oak. |
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