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2011 Altvs Cabernet Sauvignon, Napa Valley

2011 Altvs Cabernet Sauvignon, Napa Valley

90 Points - Wine & Spirits
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$75.00
/ bottle
SKU: 005062

Aromas of French raspberry hard candy meld beautifully with the burnt sugar and toasted almond smells of toffee. Just underneath lies an intriguing resinous note of fresh rosemary – a nod to the cool vintage.

Ratings
90 Points - Wine & Spirits. Elegant and firmly structured, this is a clean 2011 that feels supple and lifted. There’s a harmonious integration of the fruit and tannins, carrying scents of cedar and black olive through a tightly knit finish. There’s also some grit and detail to the tannins, which will contribute to the wine’s interaction with filet mignon. 95 Points - Tasting Panel. Ripe, with pronounced, integrated tannins that grip the teeth but soon let go to a gentle, juicy, concentrated array of blue flowers and toffee. A dusting of Italian herbs is but an echo that leads to what tastes like fresh picked raspberries and blueberries.
Winemaker Notes
The 2011 Altus is packed with candy-like aromas that make it instantly appealing and memorable. Aromas of French raspberry hard candy meld beautifully with the burnt sugar and toasted almond smells of toffee. Just underneath lies an intriguing resinous note of fresh rosemary – a nod to the cool vintage. The mouth is lusciously rich and soft. — David Lattin, Winemaker
Composition
96% Cabernet Sauvignon, 2% Petit Verdot, 2% Merlot
Wine Specs
Vintage
2011
Varietal
Cabernet Sauvignon
Appellation
Napa Valley
Acid
5.7 g/L
pH
3.80
Aging
26 months in French Oak, 75% new; Bottled Unfiltered
Bottling Date
bottled unfiltered
Alcohol %
14.70
Wine & Spirits
90
Production Notes
Founded in 2005, Altvs produces small quantities of handmade Napa Valley Cabernet Sauvignon. Much like its big brother wine Merus, we source fruit from a handful of serious growers with hillside and benchland vineyards up and down Napa Valley. Our style emphasizes balance, fruit purity and intensity. Like Merus, Altvs is produced from the same vineyard sources using a combination of small tank and bin fermentations. Very hot fermentations were employed for maximum extraction. All lots were basket pressed and barrels were filled sequentially from tank and pressed to maximize variability. Lots and barrels were selected for Altvs and first and subsequent rackings handled with an eye toward wines of great perfume and elegance.

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