Cabernet Sauvignon, 2014, Lex Julia
Bold Cabernet Sauvignon from the Meola Vineyard in Alexander Valley
Harvested September 29, 2014 at 25.3 Brix fermented in 1 ton open top vats. Fermentation and cold soak took 18 days, wine was pressed to 1.6 bar and fractioned into 3 lots. and moved to barrel.
Here’s what I tasted last night with my diner [NY Strip (Steak Diane) grilled vegetables & roasted Dijon potatoes]. Lots of ripe, spicy plum, cherry and berry here, with toasty oak flavors, too. With good length and rounded tannins, it's ready now through 2025. I’m thinking this one will garner a 95 to 98 points SF wine competition in January at the current price point. Tasted November 2, 2017
Jack Salerno Sr.
Aged 27 months in 60% new French Oak Barrels