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2007 Oliver's Blend
In Stock
96% Cabernet Sauvignon, 4% Cabernet Franc
Wine Specs
Vintage
2007
Varietal
Cabernet Sauvignon
Appellation
Alexander Valley
Vineyard Designation
Skipstone Estate
Harvest Date
Cabernet Sauvignon Oct 15 – Nov 1 Cabernet Franc Nov 1
Alcohol %
14.5
Robert Parker
91
Wine Profile
Tasting Notes
When it came time to work on possible blends for the 2007 vintage, we were struck by how beautiful and complete the Cabernet Sauvignon components were. The more we tried utilizing different varietals, the more we realized we were taking away from the best, most pure expression of the vintage. Therefore, this wine is 96% Cabernet Sauvignon and 4% Caberent Franc, just enough to contribute to the body, deep fruit and earthy minerality that Skipstone Cabernet is known for. The nose on the 2007 Oliver’s Blend is very expressive with strong aromas of red and purple fruits such as crushed currant and raspberry with black cherry and plum. A beautiful floral component reminiscent of rose petals highlights the fruit. On the palate, the wine expands to reveal a full and powerful mid-palate with layers of rich, ripe tannin which lead to a long finish. Fresh berry flavors fill the mouth and echo through the finish. This wine is the purest possible expression of Skipstone and showcases the vineyard in a great vintage.
Vineyard Notes
The 2007 growing season was the most even and moderate on record at Skipstone. Experiencing very few temperature extremes kept the vines in great shape and free of undo stress. If ever a year could be memorable by being uneventful, this was it. Just perfect conditions for growing great grapes. The vineyard blocks that go into Oliver’s Blend had budbreak right on schedule at the beginning of April followed by ideal weather for flowering in June. Berry coloring and softening began in late July and veraison was complete by the end of the month. True to form for the vintage, ripening conditions were very temperate allowing us to micro-manage our picking decision to focus purely on flavor
Production Notes
Picking begins at first light to have the fruit delivered and processed at the winery as cold as possible to preserve all of its character and integrity. The grape clusters are gently destemmed and the berries are individually hand sorted to ensure that only the most perfect fruit goes into the fermentation tank. To extract maximum color and body, individual grape lots are cold soaked on average four to six days. Fermentation follows, mostly utilizing native yeast, during which time maceration in the form of pumpovers, punch-downs and delestage is conducted to further extract color and tannin from the grape skins. When appropriate, extended maceration is then used to further develop tannin expression and body. The new wines are drained off the skins via gravity and the skins are never pressed, thus this wine is only the finest quality free-run. Malolactic fermentation is conducted in 60 gallon French oak barrels, 75% new, and barrel aging lasts for 22 months. Bottled unfined and unfiltered.
Production
275 Cases