2006 Ferrari-Carano PreVail Back FortyAlexander Valley
The grapes for Back Forty are grown on low-yielding vines on our mountain ranch in Alexander Valley. Vibrant aromas of boysenberry, cassis, graham cracker and dried herbs blend with rich layers of dried red and black fruit and sweet, toasted oak elements. A full-bodied mid-palate with generous tannins, excellent length, vitality and texture set apart this expansive wine of extraordinary elegance.Tasting notes Play video
An unusually cool, wet winter and spring caused a late start to the growing season, while above average heat in July, and then a drop in temperature mid-August gave way to early rains in October. This did not harm the fruit, though, as a late warming trend dried the vines perfectly, and brought the Cabernet Sauvignon to full maturity in late October.
French clones 337 and 338 were selected for Back Forty because of their small berry size and rich tannins. The grapes are hand harvested, and upon entering the winery, hand sorted and then gravity fed into oak tanks for seven days of cold soaking, then fermented and macerated for 28—35 days on the skins. After primary fermentation, the wine is gravity fed to barrel and aged in the wine caves for 20 months, with an additional 14 months in bottle prior to release.
Back Forty pairs well with roasted, broiled or barbequed red meats such as lamb, beef, pork or veal. Medium and strong-flavored semi-soft, semi-hard, aged or creamy cheeses work well, or pair Back Forty with a dark chocolate dessert for a special treat.