The 2011 Tierra Roja Cabernet was again a wonderful wine to ferment. This vineyard seems to give off more of the finished wine smells more than any other while it is fermenting. Out of the tank you can actually smell the blackberry and meat. This was fermented for about 17 days on
its skins and then put down to almost 100% Darnajou wood - along with a small amount of Taransaud and Sylvain. We gave the Tierra Roja more pump-overs for longer than our other
Oakville Cabernet at To Kalon. This received at least two pump-overs, and on occasion three each day. This is a beautiful wine.
Winemakerís Tasting Notes
I always love Tierra Roja. There is a very distinct, very bright fruit profile to this wine. It shows
mostly black fruits with black cherries and blackberries, but the red soils that this vineyard sit
on give it an additional bit of lift and energy. As much as I enjoy this wine now, I think that its best days are ahead of it. The very low yields contributed to a build meant to last a long time. If you are a fan of the Oakville Cabernets made from this area in the early 1990ís like I am, you will
love this wine