Big Papa 2007

Wine Background

Mature vines with deep, established roots, struggle and naturally produce fewer clusters with smaller berries that ripen slower. This combination of lower yields, smaller berries and longer hang time create wines that are richer, more concentrated and complex. We found using older, prominent vineyards brings an extra dimension of complexity and polish to this 100% Cabernet Sauvignon. Our minimalist approach to producing Big Papa, using indigenous yeast during fermentation, not filtering or fining, allows the fruit from these special Cabernet Sauvignon Vineyard Blocks to shine.™

100% Cabernet Sauvignon
87% New French Oak

Vineyards

31% Kiona
31% Weinbau
25% Klipsun
13% Sagemoor

Analytical

pH: 3.81
TA (total Acidity): 0.56 g/100ml
Alc/Vol: 14.46%
100% Indigenous Yeast and Malolactic
Vintage: Aged 19 months in oak

Notes

Blending different varietals gives a chance for each grape to show its strong suits. The idea of showing a single varietal - with its strengths and its subtleties exposed - is very exciting to me. Cabernet Sauvignon is a bold and dynamic grape, giving a perfect demonstration of the abilities of a single varietal.

Big Papa is earth, pencil shavings and cassis. It is bursting with fruit, and seems welcoming - like an old friend - with dark chocolate and spice. At the lengthy finish await blackberry and a tobacco undertone.
--Brennon Leighton, Winemaker