Klinker Brick Cabernet Sauvignon 2014
| Country: | United States |
| Regions: | California California (Lodi) |
| Grape Type: | Cabernet Sauvignon |
| Winery: | Klinker Brick Winery |
Early to bud and early to ripen, the 2014 vintage was our third drought year in a row. Dry, even temperatures marched the grapes along at a steady clip all year and created a wine with beautifully integrated fruit, acidity, and tannin.
Dense and dark magenta in color, this is a lithe and energetic vintage with lifted aromatics and a purity of fruit that lights up the medium-bodied tannin structure. The nose promises fresh black fruits, cherries and a touch of graphite, and the palate completely delivers. Juicy blackberry, plum, and bright cherry explode in the mouth, and develop into savory notes of baked black fruit and fresh pencil shavings on the mid-palate.
Eagle Summit Vineyard’s signature eucalyptus appears on the back palate to brighten the fruit, showing fragrant peppermint and warm, toasty spices through the finish. Whether you open it young or wait a few decades, this vintage does Howell Mountain proud--sophisticated and smart, with a rustic wild side.
Cresta Velia Cabernet Sauvignon Howell Mountain is made from 100 percent Cabernet Sauvignon.
Aged in 100% French oak (86% new)
• 100% Cabernet Sauvignon from Eagle Summit Vineyard on Howell Mountain
• Equal amounts of clone 4 and clone 7
• unfined and unfiltered
Review:
"The 2014 Cabernet Sauvignon is 100% Cabernet aged 20 months in 86% new French oak, with the typical suspects in terms of cooperage – Darnajou, Taransaud, and Remond. This opaque purple-colored wine has plenty of mulberry and blackcurrant fruit along with hints of blackberries, camphor and incense. The are some notes of unsmoked cigar and licorice as well. Ripe, medium to full-bodied and luscious, it is a classic to drink over the next 15 or more years. - RP"
- Robert Parker's Wine Advocate (Issue #228, December 2016), 90 pts
The 2014 vintage is the maiden release of Cabernet Sauvignon from Keermont Vineyards. All the grapes come from their Cottage Lane Vineyard on the mid-slopes of the Helderberg. This vineyard is situated on the crest of a ridge (320m above sea level) so has aspects ranging from East through North to West. It is very exposed resulting in small vines with low yields. This has allowed them to make a relatively fine grained Cabernet, but the clay soils translate to a wine with power, tension and fresh acidity.
Rich crimson red color. The nose is a complex mix of savoury notes: crushed herbs, violets, sandalwood, leather and some lovely bright red fruit. The palate is fine and yet powerful. Lush spicy red fruit is complimented by blueberry and bramble notes. Powerful tight-knit tannin and a very linear acidity afford the wine a long succulent finish. Drink 2017-2030
All grapes used in producing their wines are grown on Keermont Vineyards. Small parcels of grapes are specifically selected according to ripeness, harvested by hand and vinified separately. This process is carried out gently and naturally in open top fermenters using traditional methods only. This wine spent 22 months maturing in 225 Litre French oak barrels before being bottled by hand without filtration. They produced just 3654 bottles. The wine was bottle matured in the Keermont cellar for a further 18 months before release.
VINTAGE REPORT
The season’s winter was generally mild, but became cold and wet towards spring time. Keermont experienced record rainfall and even snow on the mountains during August 2013. This allowed for good vine growth during the spring, but also increased the mildew pressure and resulted in an unusually large insect population. Fortunately neither of these had a major impact on our crop. Our soils stayed moist throughout the growing season thanks to moderate temperatures and we hardly had to irrigate at all before harvest. A series of heat waves in early February jolted us into harvest action. The vines, which had been very nurtured by all the moisture, suddenly started to show some signs of stress and we needed to pick quite a few of the blocks over a short period. The favourable growing conditions contributed to a healthy crop of 150 tons for Keermont Vineyards.
ANALYSIS
Alc: 15.0 %
pH: 3.69
TA: 5.58g/L
RS: 1.72 g/L TSO2: 63 mg/L VA: 0.82 g/L
Review:
"This is the first vintage of this varietal Cabernet, grown on red clay loam soils at 300 metres. The vines are still quite young, but it’s a superb début, with subdued oak, savoury, perfumed top notes, fine-grained tannins and pure cassis and wild herb flavours. One to watch. 2019-25."
- Tim Atkin (South Africa 2017 Special Report), 93 pts
"The 2014 Cabernet Sauvignon is a new addition to the Keermont range. It comes from a single, low-yielding block, although it will not be labelled as such, from loamy soils around 300 meters above sea level. Most of the maturation is in 225-liter barrels with around 20% new oak. It has a straightforward bouquet, perhaps not quite as personality-driven as the Cabernet Franc at the moment, but developing pleasing graphite/pencil box scents with time. The palate is medium-bodied with crisp tannin, good body and presence in the mouth with that graphite theme continuing from the aromatics. Well balanced and harmonious towards the finish, I would afford this a couple of years in bottle to develop more varietal character. - Neal Martin"
- Robert Parker's Wine Advocate (Issue #230, April 2017), 91 pts
Kinsella Estates Spencer Cabernet Sauvignon 92% Cabernet Sauvignon, 8% Petit Verdot
Cedar and cinnamon aromas give way to a cherry cobbler deliciousness. Flavors of black cherry, sandalwood, and honeysuckle are nicely integrated with rich leathery undertones.
Review:
"A blend of 92% Cabernet Sauvignon and 8% Petit Verdot, with 345 cases produces, the 2014 Cabernet Sauvignon Spencer Vineyard is equally impressive, exhibiting more graphite notes along with licorice, underbrush and copious quantities of blackcurrant and blackberry fruit. The wine is full-bodied, with sweet tannin (characteristic of all of these Kinsella Cabernet Sauvignons). Readers know that sometimes Dry Creek Cabernets can be rustic in their tannic framework, but that is not the case here. - RP"
- Robert Parker's Wine Advocate (Issue #227, October 2016), 95 pts
"A rich, juicy, seductive style, with tiers of blackberry, licorice, dusty, loamy earth and anise notes, showing touches of flowers and herbs. Engaging and deftly balanced. Drink now through 2030. 300 cases made.–JL"
- Wine Spectator (November 2017), 94 pts
Sixteen months on French oak encouraged extraordinary dry and complex structure layered with aromas of blackberry, cassis and clove. Flavors of cherry, currant, leather and a hint of black tea couple well with the traditional and pronounced French oak.
Pairs great with lamb and cheese.
The Klinker Brick Winery Estate
Steve and Lori Felten, fifth generation grape growers in the Lodi region, continue the tradition of cultivating “Old Vine” Zinfandel vineyards that their ancestors planted in the early 1900’s.
With roots in Germany, Russia and later the Dakotas, the family settled in Lodi, first producing watermelons. Recognizing that the soil and climate were ideal for growing grapes, they began to plant varieties that included Zinfandel, Tokay, Carignane, and Alicante. For over one hundred years, the family has cultivated the land with the aim of producing top quality fruit. Zinfandel was one of the first grape varieties to be planted in the Lodi appellation, although it had also been established in other parts of the California.
In 1996, the family began to produce Zinfandel for the bulk wine market, selling wine to a number of prestigious, benchmark producers of Zinfandel in Napa and Sonoma Counties.
In 2000, Steve and Lori made the decision to start their own winery with the mission to produce exceptional Zinfandel. They continue to make wine from all of the vineyard blocks, culling only the very best lots for bottling Klinker Brick and designated vineyard wines. They produced their first Syrah in 2001. They have one goal…to produce world-class wine.
Klinker Bricks are highly prized bricks that grace many of the historical buildings in Lodi, including the owner's home. Chosen by Craftsmen architects in the 1920’s for their distinctive qualities, including unique shapes and dark, rich color, these bricks are “heavier” than regular bricks
“Klinker” refers to the sound that they would make when banged together, because of their increased weight. Rich, deep color, enormous density, unique and distinctive are the same qualities found in their old vine Zinfandel.
The Klinker Brick Winery Vineyard
The Felten Family own and manage fifteen individual vineyard blocks of “Old Vine” Zinfandel that range in age from 35 to 110 years old. Each vineyard is planted in sandy loam soils along the Lodi Mokelumne River Region and up into the Clements Foothills.
These vineyards are generally head-trained and dry farmed, yielding an average of 2.0 to 3.5 ton per acre. Some of the oldest vineyards have yields as small as .25 ton per acre. While there are significant limitations in the quantity of grapes produced, the quality of fruit is exceptional.
The grapes come from several different vineyards within the Lodi Appellation, depending upon the highest quality of fruit produced each year, and has included several vineyards in the Mokelumne and in the Clements Hills region.
From time to time, they produce single vineyard designated wines that express unique character, in addition to exceptional quality. These wines are produced in very small quantities and are extremely limited.
Medium-deep ruby color; deep, tight aromas of cherry and oak; deep, big cherry flavors with smoky spice notes; silky texture; good structure and balance; long finish. Deep, forward Pinot with a lot there that still needs to come around. Needs time and air.- Pinot Report 94 Points
"Brian Loring’s bottling of this vineyard planted by Gary Pisoni and Gary Franscioni is bursting with raspberry syrup, cola and peppercorns on the nose. The palate boasts notes of strawberry juice, red berries and hibiscus. It’s luxurious and sexy. - Matt Kettmann"
- Wine Enthusiast Magazine (July 1st 2015), 95 pts
Made from 67% Merlot and 33% Cabernet Franc
Vineyard: This vintage was sourced exclusively from the sloping, sandy soils of the famed Conner Lee Vineyard. Conner Lee is a cool site in a warm, sunny region of Washington. In this eastern Washington desert, the hot summer ripens the fruit, while the diurnal temperatures keep the acids high and the pH low. Buty has bottled a blend of merlot & cabernet franc since 2000, our inaugural vintage.
Winemaking: We hand-sorted and destemmed with gravity transfer to tank,
which allowed us to preserve the fruit's abundant aromatics. We aerated during fermentation in wood tanks for two weeks and selected only free-run wine to blend. The wines were aged 15 months in Taransaud and Bel Air French Château barrels, one-third of which were new, with minimal racking.
Tasting Notes: While the majority of this blend is merlot, the intensity of the
cabernet franc in is amazing. Not only does it add a vivid floral component to the wine, but it brings a rare blueberry note that underscores the dark berry and jam aromas of the merlot. New oak aging for select lots contributes citrus and cinnamon spice layers, with cool vintage acidity adding poise and precision. The mid-palate is juicy and rich, with plush tannins that lead to a long, sophisticated finish, with hints of blackberry, brioche and spice.
Review:
"Supple, broad and expressive, layering rose petal–accented cherry and plum flavors against powdery tannins, finishing with sleekness and harmony. Drink now through 2024.—H.S"
- Wine Spectator's Insider (October 5th 2016), 92 pts
This California Cabernet Sauvignon has rich flavors with a hint of black currant and cherry. The tannins are soft, leading to a smooth finish with a hint of oaked vanilla and a touch of eucalyptus/mint freshness.
100% California AVA Cabernet Sauvignon.
Average age of the vines: 15 years.
Picked at premium ripeness. Fermented in static tanks with pump-overs three times per day.
Aged five months French oak Barrels.
Alcohol: 13.5%
RS 0.5 g/l
TA 5.7 g/l
Serve this deep purple hued beauty with a variety of hearty dishes ranging from Osso Bucco to grilled red meats and cheeses.
Ripe passion fruit and pineapple on the nose, and fresh minerality. Very rich on the palate, well balanced. Honey, tropical fruit flavors and a great finish. The wine is excellent.
Review:
Full straw-yellow. Very ripe stone fruits, white plum and pear on the nose. Thick, rich and lightly saline; quite full and horizontal in the mouth, offering a chewy texture. Decent lemony acidity and mineral support keep the fruit surprisingly fresh. A powerful wine in the style of the vintage but not dry or hot, finishing with very good lemony grip and length. This is sweeter, richer and fatter than Guillemot-Michel's 2014 bottling but it wears its alcohol gracefully, and the resounding lemony finish is hardly short on acidity.
-- Stephen Tanzer 90 Points
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Bright and light golden-yellow in color. Exotic and sweet vanilla bean aromatics backed by pear and kiwi with a slight orange peel. The palate resonates with texture and depth as stone minerality and cream brioche to match. Flavors of roasted plantains, gravenstein apple, and lemon zest frame the wine for a long yet soft finish.
Planted in the early 90’s, this is the coolest vineyard site in the Russian River Valley, located at Lee Martinelli Sr.’s home ranch in Forestville, CA. After riding around with Lee in his pick-up truck when we visited his Woolsey Road, Zio Tony, and River Road Vineyards, he decided to take me to this gem. He kept this particular vineyard in his back pocket until we hit it off. We did, and I think you’ll enjoy the ride as well.
Review:
Elusively crisp and inviting on the nose, this is a thickly intriguing wine, floral in orange blossom and fresh apple. Structured and lengthy, it retains a tangy acidity and structured finish, the grapes sourced from a dry-farmed vineyard. - Wine Enthusiast 92 Points
Intense ruby red with brilliant burgundy reflects in color. Reminiscent of wild black fruits, vanilla and spices on the nose and dry, warm, slightly austere but velvety in the palate.
This wine comes from the oldest vineyard of Collemattoni: Fontelontano. Less than half hectare. It's one of the few Single Vineyard Brunello di Montalcino riserva.
Coming from a parcel with 15-18 year old vines planted in sandy clay and marl soils.
Harvest is 100% destemmed with a soft pressing, fermentation in stainless steel tanks at controlled temperature of 28-30°C, pumping over for the first week of maceration following by skin-contact maceration for 20-25 days with rack and return technique (delestage).
Malolactic fermentation completed. The delestage and the pumping over are then spaced out along the process.
Wine is slightly filtered before bottling.
Review:
"Saturated flavors of cherry and plum mesh nicely with the dense tannins in this intense, energetic red. Balanced, if a bit angular now, with the component parts needing time to integrate. Finishes with a firm grip and lingering tobacco and mineral accents. Best from 2022 through 2038. From Italy.—B.S."
- Wine Spectator Insider (April 2018), 96 pts
"Deep ruby. Very deep aromas of red plum, red berries, sweet spices and crushed stone are complicated by mint and cinnamon on the captivating nose. Juicy and extremely intense, with a crystallized quality to its sharply delineated fruit and spice flavors, this huge, structured wine is bursting at the seams with ripe fruit and flesh. A luscious mouthful of Brunello that finishes long with polished tannins and noteworthy energy, not to mention subtle building perfume.- Ian D'Agata"
- Antonio Galloni's Vinous (April 2018), 95 pts
