back

2019 I. Brand & Family Le P'tit Paysan Old Vine Cabernet Sauvignon San Benito

America/United States, California
I. Brand & Family Le P'tit Paysan Old Vine Cabernet Sauvignon San Benito
Country America/United States
Region California
Appellation San Benito
Winery Le P'tit Paysan
Vintage 2019
Color Red
Varietal(s) 97% Cabernet Sauvignon 3% Petite Verdot
¥3,630  (incl. tax)
Country America/United States
Region California
Appellation San Benito
Winery Le P'tit Paysan
Vintage 2019
Color Red
Varietal(s) 97% Cabernet Sauvignon 3% Petite Verdot
Customer Reviews

Be the first to review this wine!

Data
Closure Natural Cork
Volume 750ml
Alcohol 12.7%
Product Code IBY4CSSB19
UPC 859978005070
Inventory In Stock
Owning & Enjoying

Tasting notes

Med-full bodied wine and low alcohol, allows nuances of dark black fruit, purple violets, and a slight hint of dried herbs to explode in the nose and on the palate.  The combination of well-drained, alluvial soils, old vines, daytime heat, and nighttime cool, creates fruit that is uncommonly structured and ripe, yet fresh and mineral driven.

Production

Viticulture

Cab sourced from 4 vyds: the 60 yr old Brigantino Vineyard originally planted for Almaden, the 45yr old Wheeler Ranch growing in calcareous alluvial deposits over the San Benito Arroyo, the 75 year old Tres Pinos Creek Vineyard in silty alluvial deposits and the 38 year old blocks at the Massa Vineyard in the coastal Cachagua Valley on uplifted sea sediments. All of our cab vineyards are either practicing organic, certified organic, or in the process of converting to organic farming. Petite Verdot from Paicines AVA, rocky alluvial deposits above the Tres Pinos arroyo. All vineyards experience warm days, cold nights typical of the Central Coast, allowing these late ripening Bordeaux varieties to be picked at high acidity and moderate sugars.

Vinification

Fermented whole berry (grapes that are de-stemmed) with a very light crush in open top fermenters, allowing slower extraction, of tannins into the must and lots of oxygen into the fermentation for polymerization of tannins.  Pressed after approximately 20 days. Aged for 11 months on lees in mostly neutral barrels with a couple of active oak barrels sprinkled in.