2010 Monte Rosso Vineyard
92+ Points - Robert Parker, Jr.
Nestled in the majestic Mayacamas Mountain range nearly 1,000 feet above the Sonoma Valley, is a vineyard that has been producing award-winning Cabernet Sauvignon for three generations. Owned by the Louis M. Martini winery since 1938, the Monte Rosso vineyard (named “Monte Rosso” or “Red Mountain” for its rich, red volcanic soils) is a steep and rugged mountain vineyard with a desirable western exposure that produces wines with a unique sense of terroir.
The Monte Rosso Cabernet Sauvignon is a hand crafted wine sourced from the best vineyard blocks within Monte Rosso. This is a full-bodied wine revealing flavors of melted chocolate, black cherry, and earthy aromatics with accents of anise and brown spice. The dark concentrated fruit interlaces with firm, velvety tannins to result in a balanced wine with a long, lingering finish. It is a perfect complement to warm, earthy dishes, game and red meat such as wild boar, venison and grilled filet mignon. One of our best vintages yet.
*Source: The Wine Advocate, December 2013 Issue.
Currently Unavailable. 2012 Vintage Releases May 2015.
|vintage||origin||titratable acidity||ph||alcohol||residual sugar|
|2010||Monte Rosso Vineyard, Sonoma Valley||0.67g/100ml||3.52||15.2%||0.05g/100ml|
In The Vineyard
The 2010 growing season was one of the coolest on record in Sonoma County with record-breaking low temperatures and 20 days of rain in the spring, doubling the historic average. Throughout the season, the grapes matured at a slow pace, allowing for optimal flavor and tannin development while retaining excellent natural acidity.
In The Cellar
All of the Cabernet grapes for this blend were hand-harvested and delivered to the winery in half-ton picking bins. Upon arrival, the fruit was hand-sorted, then destemmed and partially crushed before being gravity-fed to 3.5- and 7-ton open-top fermentors. After primary fermentation, the wine was racked by gravity into French oak barrels for malolactic fermentation. The wine was then managed as individual barrel lots for up to 21 months before the final blend was assembled and sent back to barrel to allow the flavors to integrate for an additional six months prior to bottling. This wine was aged in 80 percent new French oak barrels, with the balance aging in used French oak, for a total of 27 months.
Download printable tasting notes for this wine and past vintages.