Cart 0 items: $0.00

Close

Qty Item Description Price Total
  Subtotal $0.00

View Cart

 
2014 Roth Estate Cabernet Sauvignon (1.5L Magnum)

2014 Roth Estate Cabernet Sauvignon (1.5L Magnum)

Add To Cart
$60.00
/ Magnum
SKU: 040059

Limited Supply Magnum

Striking aromas of blackberry and cassis. Densely flavored, rich and succulent, with supple tannins beautifully accented by a balanced acidity. Boldness and complexity prevail.

Awards
Gold Medal, Hilton Head Wine & Food Festival, March 2017
Winemaker Notes
Roth Estate Cabernet Sauvignon is made from select vineyard sites within the southernmost hillsides of the Alexander Valley. This wine is a true reflection of our passion for the noble Cabernet grape. This 2014 Cabernet Sauvignon has medium to dark ruby hues with striking aromas of blackberry and cassis. Densely flavored, rich and succulent, it showcases plush flavors of plum, black olive and chocolate on the palate. The supple tannins in this full-bodied Cabernet are beautifully accented by a balanced acidity. Flavors of cocoa and spice linger on the finish, further adding to its boldness and complexity.
Composition
84% Cabernet Sauvignon, 13% Malbec, 3% Petit Verdot
Wine Specs
Vintage
2014
Varietal
Cabernet Sauvignon
Appellation
Alexander Valley
Harvest Date
September 4th to October 13th, 2014
Acid
5.1 g/L
pH
3.85
Aging
Sur lie aged in French, American, and Hungarian oak for 21 months (30% new)
Alcohol %
14.80
Production Notes
Roth Estate is a family-owned winery dedicated to crafting full-flavored wines grown in exemplary Sonoma County vineyards. Beginning in 2001, Roth committed to producing classic Bordeaux varietals in Alexander Valley. A decade later the winery expanded its winemaking to include cool-climate varietals from the Sonoma Coast. The 2014 vintage in Alexander Valley had a relatively early start to the growing season. Moderate temperatures and consistently dry, warm days throughout the winter and spring resulted in ideal ripening of the fruit. Overall, the vintage produced grapes of high quality and balanced acidity. The grapes were harvested September 4th to October 13th, 2014 at optimum maturity. Then it was fermented in temperature controlled stainless steel tanks where the fruit was cold-soaked and pumped over once a day for several days. Once fermentation was complete, the wine was transferred to barrel and stirred weekly until malolactic fermentation was complete. It was aged in French, Hungarian and American oak (30% new) for 21 months prior to bottling.

All Rights Reserved Foley Food & Wine Society