2009 Tete Brulee 2009 Label - TIMBRE WINERY · extreme in so many ways fit the bill perfectly....
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2705 Aviation Way, #100; Santa Maria CA ● Ph: 310.977.5615 ● Fax: 888.834.1686 ● LaFenetreWines.com Tête Brûlée 2009 Cabernet Sauvignon Atlas Peak, Napa Valley I founded La Fenêtre in 2005 after repeated trips to the Santa Barbara County wine country. After working with the wines professionally as a sommelier, and then visiting the winemakers and the places I loved it was time to get my hands dirty. I chose Santa Barbara because of its unique terroir which allows me to produce a range of varietals in a classic style. –Joshua Klapper About Having apprenticed with some of California and the world’s best winemakers, namely Jim Clendenen (Au Bon Climat), Bob Lindquist (Qupé), and Jim Adelman (Makor) a classic technique and delicate hand is always employed in the winery. All grapes are harvested around 23.5 brix (13.5-14% Alc.). Wherever possible, La Fenêtre is committed to sustainable, organic, and biodynamic vineyard practices. Reds are de-stemmed into 1½ ton fermenters and punched down by hand until dry. The free run juice is then collected, the must is gently pressed, and the wine is aged in small French barrels for 11- 23 months before being bottled. Whites are whole cluster pressed, allowed to settle for one day and fermented in barrel where they undergo the alcoholic fermentation and then 100% Malolactic fermentation. They then spend 11-18 months in small French barrels before being bottled. Tasting Notes For the third vintage of Tête Brûlée we switched vineyard sources and jumped AVA’s from Mount Veeder to Atlas Peak. The section of vineyard we chose to work with is classified as ‘Rocky Outcropping’… No joke. If there was anything that was important for the growth of great Cabernet, two things which are key elements are poor soil, and great drainage. This site, being extreme in so many ways fit the bill perfectly. Though unconventional, I fermented in small open top fermenters and then pressed to barrel for the 28 month élevage. This wine is fundamentally different from much of the Cabernet produced in the Napa Valley. Its hallmark is that it tastes like a cooler climate Cabernet with focused flavors and texture. Supple tannins make for what promises to be food friendly, and infinitely age able wine. On the nose, hints of coffee, black cherry, plum, graphite, and cedar. On the palate the wine hints of the same, along with peppercorns, and dried herbs. Finishes with smoky oak spice and a hint of vanilla. Drink Now-2030+. Technical Data Varietal: Cabernet Sauvignon Harvest Date: 9/25/2009 Brix at Harvest: 24.6 pH: 3.52 Élevage: 100% barrel aged Cooperage: 25% new Francois Frères French Bottled: 11/2011 Total Acidity: .6 g/100ml Alcohol: 13.5% Malolactic fermentation: 100% Production: 176 cases 750ml
Transcript of 2009 Tete Brulee 2009 Label - TIMBRE WINERY · extreme in so many ways fit the bill perfectly....
2705 Aviation Way, #100; Santa Maria CA ● Ph: 310.977.5615 ● Fax: 888.834.1686 ● LaFenetreWines.com
Tête Brûlée 2009 Cabernet Sauvignon Atlas Peak, Napa Valley
I founded La Fenêtre in 2005 after repeated trips to the Santa Barbara County wine country. After working with the wines professionally as a sommelier, and then visiting the winemakers and the places I loved it was time to get my hands dirty. I chose Santa Barbara because of its unique terroir which allows me to produce a range of varietals in a classic style. –Joshua Klapper About Having apprenticed with some of California and the world’s best winemakers, namely Jim Clendenen (Au Bon Climat), Bob Lindquist (Qupé), and Jim Adelman (Makor) a classic technique and delicate hand is always employed in the winery. All grapes are harvested around 23.5 brix (13.5-14% Alc.). Wherever possible, La Fenêtre is committed to sustainable, organic, and biodynamic vineyard practices. Reds are de-stemmed into 1½ ton fermenters and punched down by hand until dry. The free run juice is then collected, the must is gently pressed, and the wine is aged in small French barrels for 11-23 months before being bottled. Whites are whole cluster pressed, allowed to settle for one day and fermented in barrel where they undergo the alcoholic fermentation and then 100% Malolactic fermentation. They then spend 11-18 months in small French barrels before being bottled.
Tasting Notes For the third vintage of Tête Brûlée we switched vineyard sources and jumped AVA’s from Mount Veeder to Atlas Peak. The section of vineyard we chose to work with is classified as ‘Rocky Outcropping’… No joke. If there was anything that was important for the growth of great Cabernet, two things which are key elements are poor soil, and great drainage. This site, being extreme in so many ways fit the bill perfectly. Though unconventional, I fermented in small open top fermenters and then pressed to barrel for the 28 month élevage. This wine is fundamentally different from much of the Cabernet produced in the Napa Valley. Its hallmark is that it tastes like a cooler climate Cabernet with focused flavors and texture. Supple tannins make for what promises to be food friendly, and infinitely age able wine. On the nose, hints of coffee, black cherry, plum, graphite, and cedar. On the palate the wine hints of the same, along with peppercorns, and dried herbs. Finishes with smoky oak spice and a hint of vanilla. Drink Now-2030+. Technical Data Varietal: Cabernet Sauvignon Harvest Date: 9/25/2009 Brix at Harvest: 24.6 pH: 3.52 Élevage: 100% barrel aged Cooperage: 25% new Francois Frères French Bottled: 11/2011 Total Acidity: .6 g/100ml Alcohol: 13.5% Malolactic fermentation: 100% Production: 176 cases 750ml
