Napa Valley

109 USA Red Wine 1 bottle

Product Information

Country: USA

Area: California / Napa Valley

Wine style: Red

Varietal: Cabernet Sauvignon

Style: Dry

Producer: Buccella

Size: 750ml

8101099
In stock
+
 
¥37,900
(¥40,932 Including tax)

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Buccella Cuvée Katrina Eileen (2014)

Named after our first-born daughter, Cuvée Katrina Eileen is primarily composed of fruit from a vineyard in the Western Hills of Yountville, where yields are miniscule. The extremely rocky soil of the vineyard produces concentrated clusters of perfectly ripened Cabernet Sauvignon. In German, the name “Katrina” represents purity and fittingly, this wine is made entirely from the Cabernet Sauvignon grape, providing a pure expression of this decadent varietal. It also reflects our daughter’s personality with flavors that are complex, unreserved and expressive.

Tasting Note:

The 2014 Cuvée Katrina Eileen is delightfully expressive and immediately captivating. At first glance, it unveils a dark ruby color. Lavish aromas of cassis, blackberry liqueur and toasted hazelnuts compel the first taste. The finish is long with lingering reminders of ripe black fruits and roasted coffee beans, gaining complexity until the very last sip.

Whole berry fermented

Aged 22 months in 100% new French oak

Bottled unfiltered and unfined

Alcohol 14.8%

Cabernet Sauvignon 100%

238 cases produced

 

See region detail: USA >> California >> Napa Valley
See producer detail: Buccella

Terroir/Vinification

Climate Sunny, hot days with cool nights. Fog in the morning.


Geology Gravelly loam and rocky, volcanic soils.


Harvest  Manual harvest


Vinification
All of our vineyards are harvested by hand. The process starts with two people sorting through every cluster on an incline table. The clusters are then gently de-stemmed.
All of the red varieties are generally cold soaked for 2-3 days to achieve a homogeneous “must” and to kick start the phenolic extraction. All red fermentations are inoculated with commercial yeasts to allow control on temperature, microbial activity and maceration techniques. The average time on skins range from 10 to 22 days.
All reds go through malolactic fermentation.The goals for the MLF process is to be slow and last for at least 2 to 3 months.

Aging Franch oak, 100% new. Medium toast and in barrel for 22 months.


Acidity 0.80 g/l
PH 3.54
Residual sugar 3.9 g/l


Grape growing district of grape Yountville and Coombsville

 

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