2010 Ferrari-Carano Reserve Cabernet SauvignonMountain Vineyards
Delicious with aromas and flavors of black tea, blackberry, clove, cedar and leather. With a viscous and full-bodied mid-palate, and structured, firm, gripping tannins, this wine has excellent depth and a finish that lingers with layers of fruit, spice and earthy elements.
Show Full Review +
An impressive Cabernet...the primary fruit flavors of blackberries and blueberries are delicious, as is the fancy coating of smoky oak. And the tannins are rich and sweetly ripe. Give it until 2016 or 2017 to begin to integrate. Cellar Selection.
Show Full Review +
90 - 92 Points! An exuberant, boisterous display of crème de cassis, licorice and new oak is followed by a seamlessly constructed, full-bodied, rich wine with loads of black fruits. The acidity provides freshness, the tannins are ripe and well-integrated, and the wood component is nearly concealed by the extravagant quantities of fruit. This winner should drink well for 15 – 20 years.
Record rainfall in the spring was followed by a mild summer; July being the coolest it’s been in 50 years. 2010 was a cooler than normal year meaning extra hang time was required to fully ripen the intense tannins of Cabernet Sauvignon. The rocky, exposed mountain vineyard sites were allowed to ripen the grapes until the day before the rains arrived, which put an end to harvest the last week of October.
Our mountain vines are dry farmed in shallow, rocky, low-vigor soil that adds impressive depth and concentration of flavors to the wine. The hand-harvested grapes enter the gravity-flow winery and are hand sorted, then whole berries are gravity fed into tanks for fermenting before pressing. Individual lots are moved to barrels for malolactic fermentation, then blended and barrel aged for 16 months allowing for the perfect balance of fruit, tannin and oak.
Our Cabernet Sauvignon pairs well with roasted, broiled or barbecued heavy game and red meats such as lamb, beef, pork and veal. Medium and strong-flavored cheeses, such as blue cheese or sharp cheddar, also pair nicely with Cabernet Sauvignon.