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The 2012 Quarry Vineyard Cabernet Sauvignon delivers a wonderful expression of both lush, juicy fruits and supple earthiness. Cherry notes shine over a medley of dried herbs, earth and tea. This intriguing combination continues to build as the char and spicy toast from the French oak add another element of flavor. The wine is rich, yet supple, and lingers on the palate through a long, expansive finish.
Loam from Quarry Vineyard
Rutherford, Napa Valley
1995 and 1996
Block 1 carries clone 8 on two rootstocks:
Blocks 2A and 2B carry clone 8 on 1103P rootstocks
Vertical shoot positioning (VSP)
The vineyard is planted on gentle rolling hills that are made up of well drained loam soils that produce moderately sized vines. The base material is comprised predominately of rhyolite, a volcanic rock. Blocks 2A and 2B are more typical of a hillside vineyard, and are planted in much shallower soils. This helps limit vine vigor and results in fruit with more concentrated flavors.
The 25-acre Quarry Vineyard climbs the slopes above the Silverado Trail on the east side of Rutherford. The name comes from the old quarry that was the source of a white rock used in the ghost winery that still stands beside the vineyard. Nickel & Nickel makes wine from three distinct hillside blocks, totaling about 11 acres, each experiencing its own unique soil and exposure. The white, rocky loam soils are well drained, and the vines are of moderate vigor. Cluster and berry size varies from block to block, but all are small to moderate. This vineyard has full exposure to the afternoon sun.
October 15 â€“ 19, 2012
100% Cabernet Sauvignon
14 â€“ 18 days
17 months in French oak
An ideal 2012 growing season with warm days and cool, foggy nights offered the perfect conditions for fruit and tannin maturity. There were no heat spikes this year, so flavor development was at its peak. We pulled leaves around the fruit to give adequate exposure and acclimate the clusters to the warm summer sun. Bloom and veraison occurred two weeks ahead of last year, but this vineyard’s larger crop size slowed the progression of ripening. Fortunately, warm weather in September and early October provided adequate heat to ripen the extra fruit, and the longer hang time helped soften the tannins.