Wines

2006 Heritage Release Cabernet Sauvignon

The Vineyards

Each vintage, Heritage Release Cabernet Sauvignon (formerly called Anniversary) is selected from the finest grapes on the La Jota vineyard estate on Howell Mountain. In 2006, our Winemaker, Chris Carpenter chose Meadow Block #5. This small vineyard is a collection of six different rootstocks and two clones, which contribute to the flavor diversity in the wine. "It's a great block," says Chris. "Assessing grape maturity is a bit crazy because the fruit ripens differently on each rootstock; but in 2006 there was just enough consistency and we picked at exactly the right time. The fruit was incredible."

Winemaking

We hand-harvested the grapes into small lug boxes to prevent crushing, and then brought them to our winery for hand sorting. After destemming and light crushing, the must was cold soaked for gentle color, flavor and tannin extraction. To bridle the "mountain tannins", Chris added small amounts of oxygen with "splashing pump-overs" during the primary fermentation and six rackings during barrel aging. In-barrel malolactic fermentation rounded the acidity and softly integrated the vanillin character of the new oak barrels. The wine was bottled without fining or filtration to retain its full complexity.

Current Tasting Notes

"Our stand-alone 100% Cabernet Sauvignon from select blocks at La Jota shines with focused cassis, blackberry, Asian spice, and pain grille on the nose, and offers espresso, vanilla, dark fruits, and lengthy tannins on the palate."

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2006 Heritage Release
750ml $90.00 Purchase >

Mailing List Exclusives

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Current members: Contact us regarding availability at info@lajotawines.com or 877-222-0292.

Technical Information

Winemaker: Chris Carpenter

Appellation: Howell Mountain

Varietal: 100% Cabernet Sauvignon

Harvest Date: October 20-26, 2006

Type of Fermentation: Stainless Steel tanks with three pump-overs per day

Length of Maceration: 18 to 20 days, including cold soak

Barrel Regime: 22 months in French oak barrels (100% new oak)

Alcohol: 14.7%

Total Acids: 0.59g/ml

Wine pH: 3.54 pH

Case production: 314 cases