2006 Keever Vineyards Estate Cabernet Sauvignon
2006 proved to be an interesting harvest. It was the first harvest at our winery. Four years of research and planning came together in a flurry of grapes, family and friends, and gravity flow processing. In 2006 we processed every grape cluster across our new vibrating sorting tables. Family and friends stood shoulder to shoulder and picked out every leaf, stem, and underdeveloped berry that passed in front of them. Bill, formerly a telecommunications executive, quickly (and with few incidents) took to his new duties as forklift driver. Olga worked on the sorting tables, making sure that what made it to the fermentation tanks was the best of what the vineyard gave us. With the help of family and friends, and the skills of our extraordinarily talented winemaker (no bias here, whatsoever), we were able to create a stunning wine.
This wine was not only fermented on site, but it was aged in our cave, and bottled on our crush pad. We were able to attend to every detail, no matter how small. It is our very first Cab that is entirely estate grown, produced, and bottled. Our 2006 vintage may be smaller than our 2005, but we would always choose to make the best wine, rather than the most wine. (The final blend will be bigger on the '07, we promise.)
"Aromas are of big, forward, bright fresh fruit; blackberry, boysenberry, and cassis. Notes of vanilla, allspice, cinnamon stick, and a touch of cedar add complexity to the aromas. On the front of the palate, the impression is very full, soft, and ripe, with lots of juicy berry and vanilla flavors. The texture is dense, soft, and fruit-focused through the finish, with sweet boysenberry/blackberry flavors lingering. The wine is amazing." - Celia Welch
There is currently a limit of 12 bottles per household. Only 100 cases will be released through the website.
500 cases were produced.