0 items: $0.00
Cabs 2018

Cabs 2018

An intriguing blend of CABS dominated by Cabernet Sauvignon and Cabernet Franc. Aromas of black cherry, vanilla bean and plum tingle your senses. Pairs with juicy BBQ ribs or delicious hearty veggie burger. 

In Stock
Add To Cart
$17.30
/ 750ml
SKU: MV Cabs18
Wine Specs
Vintage
2018
Varietal
Cab Blend
Appellation
Okanagan Valley
Harvest Date
Oct 8 - Nov 13, 2018
Acid
6.3
pH
3.8-
Aging
Ready to be consumed on release. Drink by 2025.
Residual Sugar
.04
Alcohol %
13.5
Download
Wine Profile
Tasting Notes
Cabs are here! An intriguing blend of CABS dominated by Cabernet Sauvignon and Cabernet Franc. Aromas of black cherry, vanilla bean and plum tingle your senses. Flavours of blackberry pie and smooth caramel explode onto your palate.
Vineyard Notes
The 2018 growing season was similar to 2017. Spring started off slowly and was wetter than average. 2018 found the vineyards two weeks behind our normal bud burst. Once the warmer weather arrived mid-spring, it caused the above average snow levels in the mountains to melt rapidly resulting in another year of flooding. The flooding did not wash any topsoil away and, after a challenging start, the end of spring weather conditions were perfect for an ideal fruit set. Once summer arrived, it was hot and dry which tested our vineyard crews to pay close attention to irrigation regimes and leaf-to-fruit ratios. The vineyards soaked up the summer sunshine; meticulous farming and careful yield management allowed the grapes to fully ripen on the vine. September was wet. After each rainfall, the tractors were driven down the vineyard rows to blow the water off the vines and fruit ensuring there was no opportunity for mold to develop. A beautiful autumn saw the perfect weather to allow the fruit to catch up after a wet September.
Production Notes
48% Merlot, 15% Cabernet Sauvignon, 27% Cabernet Franc
Winemaker Notes
This Monster is a blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Malbec. The grapes were hand picked and sorted in the vineyard. The berries were then crushed & held cold for two days. During fermentation, a combination of hand plunging the must and judicious use of pumping over ensured the optimum level of tannin extraction.