2006 Innisfree Cabernet Sauvignon
- Tech Sheet
Blend and Grape Sources
76% Cabernet Sauvignon, 9% Syrah, 7% Grenache, 3% Malbec, 3% Merlot and 2% Petit Verdot.
Oct. 10 to 30, 2006
Grapes were harvested at an average 23.5º Brix, fermented in stainless steel tanks, then aged 20 months in a combination of two to four-year-old barrels and large oak uprights. The wine was then blended and bottled in August, 2008.
The 2006 Innisfree is an approachable wine with notes of tobacco, plum, cherry and spice transitioning seamlessly to soft tannins and balanced acidity on the palate.
The 2006 growing season started slowly with bud break two weeks behind the historical average and an abundance of moisture in the soil from winter rains. Spring was fairly cool with a significant amount of cloud cover and periodic rain showers; April brought five inches of rain. Bloom dates were a week behind the average yet conditions were excellent and yielded 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 with Petit Verdot and Merlot. This may have been a result of the extreme temperatures in July during berry formation. During veraison we took advantage of the forecasted cooler autumn and adjusted crop levels; green harvesting was implemented to ensure more even ripening.