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2017 Cabernet Sauvignon

2017 Cabernet Sauvignon
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$58.00
 
Available Spring 2020

This Cabernet Sauvignon is from Happy Canyon, the easternmost and warmest microclimate in the Santa Ynez Valley where midmorning fog lifts to bright sunshine. Soil is a mix loam and clay loam with red and yellow chert and serpentine cobbles. Vines are dense and small, producing lower yields and a highly concentrated berry of quality.

Wine Specs
Vintage
2017
Varietal
80% Cabernet Sauvignon, 20% Syrah
Appellation
Happy Canyon
Harvest Date
September and October 2017
Acid
6
pH
3.9
Aging
20 months in 80% new and 20% neutral French oak
Fermentation
100% stainless steel fermentation
Bottling Date
June 11, 2019
Alcohol %
15.2
Wine Profile
Tasting Notes
Lush and opulent, Copia’s Cabernet Sauvignon brings sweet red and blue fruits along with tobacco and an herbaceous quality. It’s a wine that is generous in its mouthfeel, aromatics and finish. Sultry and addictive, the texture strikes a balance between softness and full body. This Cabernet offers great depth of flavor, complexity and balance. It is highly expressive in its youth and able to age beyond the next decade.
Ratings
“… the 2017 Cabernet Sauvignon reveals a deep purple color as well as Cabernet-dominated notes of blackcurrants, tobacco leaf, bouquet garni, and lead pencils … this full-bodied, beautifully textured blend has ripe, polished tannins, no hard edges, and a great finish. It's a ripe, sexy Santa Barbara County Cabernet Sauvignon to drink over the coming 10-15 years.” - 94 pts, Jeb Dunnuck
Production Notes
This distinctive Cabernet Sauvignon was handpicked in October at the peak of flavor ripeness and phenolic maturity. Grapes were cluster sorted and 100% destemmed. Fermented in 100% stainless steel. Élevage included punchdowns, pumpovers and délestage. The wine rested for 20 months in 80% new and 20% neutral French oak. A touch of Syrah, with its fleshy fruit quality, was offered in the blending to balance the incredible tannic structure of Cabernet Sauvignon. Bottled on June 11, 2019.
Food Pairing Notes
Applewood smoked brisket | Portobella mushrooms with garlic butter | Aged cheddar cheese | Dry-aged ribeye steak with gorgonzola and crispy fried onions
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