2008 Monte Rosso Vineyard
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.
|vintage||origin||titratable acidity||ph||alcohol||residual sugar|
|2008||Monte Rosso Vineyard, Sonoma Valley||0.64g/100ml||3.59||14.8%||0.08g/100ml|
In The Vineyard
The challenging 2008 growing season began with unusually dry weather in late winter and spring with unexpected frost in late April. As the vines were beginning to bloom in May, an extended heat wave set a smaller crop than normal in the vineyards. However, the end of spring and the summer months were typically moderate and warm with few heat spikes, which provided perfect conditions for the ripening of the grapes. Harvest began earlier than usual in August and picking rapidly increased as a heat wave in early September caused wine grapes to quickly ripen. The weather cooled in late September and harvest was complete by the end of October with minimal challenges. Yields were lower than previous vintages, but the result was fruit of excellent quality with intensity and depth.
In The Cellar
Harvest took place during the early morning hours in order to keep the fruit as cool as possible. The grapes were sorted and destemmed, but not crushed, leaving more than 90% whole berries in the fermenter. For maximum extraction of color and flavor, the must was in contact with the skins for 15-30 days; thus contributing to greater extraction of black, dark, violet hues that visually hint at the depth and flavor of the wine. After primary fermentation was complete, 100% of the wine underwent malolactic fermentation to round out the mouthfeel. The wine was racked as needed, and aged 27 months in French and New American Oak.