PreVail Back Forty
94 pts. 92 pts. The grapes for this Cabernet Sauvignon are grown on low-yielding vines on a 40 acre, 1,100-foot elevation vineyard at the back side of our RockRise Mountain in Alexander Valley.
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92, The Wine Advocate
Robert Parker, 12/30/2014
90, California Grapevine
91, Wine Enthusiast
94, The Tasting Panel Magazine
Anthony Dias Blue, 11/01/2015
92, Wine Spectator
James Laube, 12/01/2015
Aromas & Flavors
This 100% Cabernet Sauvignon has a delicious array of intense aromas and flavors including ripe plum, spice, cassis, deep blackberry, mocha and toasty oak. This full-bodied, juicy and viscous wine has excellent length and a lingering finish of smooth, mouth-coating tannins.
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.
How It's Made
French clones 337 and 191 were selected specifically for Back Forty because of their small berry size and rich tannins. The grapes for Back Forty are hand harvested, and upon entering the winery, gravity fed directly into oak tanks for four days of cold soaking, then fermented and macerated for 24-28 days on the skins. After primary fermentation, the wine is drained and pressed to barrels for malolactic fermentation and aged in the wine caves for 21 months, with an additional 14 months aging in bottle prior to release.
Our mountain vines are grown in shallow, rocky, low-vigor soils that add impressive depth and concentration of flavors to the wine. Overall 2012 was a very good year with ideal weather conditions for the vines. Consistently warm temperatures during the summer months without any heat spikes or major rain events allowed for longer “hang time” for the grapes, which led to fully ripe flavors. The grapes for Back Forty were harvested mid October.
Filet of Beef in Phyllo
This is a great recipe to impress your guests. Filet Mignon with sauteed mushrooms wrapped in phyllo dough.
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