2006 Cabernet Sauvignon, Backus Vineyard
$250 Club price: $200
Blend and Grape Sources
94% Cabernet Sauvignon, 4% Petit Verdot and 2% Malbec from the estate-owned Backus Vineyard in Oakville.
October 1 - 8, 2006
Grapes were harvested at an average 24.7° Brix, fermented in stainless steel tanks, then aged 24 months in new French oak barrels manufactured by Taransaud, Dargaud Jaegle and Darnajou. The wine was bottled without filtration in January, 2009.
Aromas in the 2006 Backus are layered with classic notes of crushed rock, ripe blackberry, plum, dark chocolate and violet. The full mid-palate is dominated by flavors of mineral, mocha and dense fruit. Incredible concentration, structure and depth are the backbone of this wine and lead to the rich long finish.
The 2006 growing season started slowly with bud break two weeks behind the historical average. The season began with an abundance of moisture in the soil from the winter rains, and the weather was fairly cool with a significant amount of cloud cover and periodic rain showers during the spring. April brought five inches of rain. Bloom dates in 2006 were behind the average by one week yet conditions were excellent, yielding good fruit set. There was a record setting 10 day heat wave near the end of July. Most blocks had an exceptionally long veraison period beginning in early August, particularly in the Petit Verdot and Merlot. This may have been an effect caused by the extreme temperatures in July during berry formation. During veraison we anticipated the forecasted cooler autumn and took this time to adjust the crop; green harvesting was implemented to ensure ripening was more even. Grapes from the North and Plateau Blocks were harvested October 1; the Old South Block, which was planted in 1975, was harvested October 8.
Wine Notes (PDF)