December 13, 2019

CHAPPELLET “Signature” Cabernet Sauvignon 2016

(Napa Valley, CA) $70

Situated on the rolling mountain slopes of Pritchard Hill above the Napa Valley, the Chappellet vineyards yield cabernets of intense personality. For me, “primordial” is always the word that comes to mind. They are dark, savory, sexy wines redolent of tobacco, old leather, sandalwood, woodsmoke, and exotic spices. And although they are powerful structurally, winemaker Phillip Corallo-Titus is a master of coaxing out a certain plushness. I’ve tasted this wine many times in the last year, often in the company of wines that cost two or three times as much, and it always shines. Got a dinner party coming up? This is your wine. (14.5% abv)

95 points KM

Available at Vivino

Carbonic maceration is primarily used for the production of fruity red wines.

Answer: True.

Carbonic maceration can lead to very juicy, fruity wines with almost candied flavors—a wine drinker’s flashback to bubble gum and strawberry Kool-Aid. The carbonic process involves whole clusters of grapes being loaded into a vat which is then sealed, and CO2 gas is pumped in, replacing any oxygen. All of the grapes in the tank begin to ferment from the inside (intercellular fermentation) in the anaerobic environment. Under this tremendous pressure, they burst open, releasing their juices. At this point, yeasts take over and finish the job.

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Cost (in U.S. dollars) per pound of a 500-pound batch of 20-year-old Wisconsin cheddar from Hook’s Cheese Company, making it the most expensive cheddar in the U.S. Most cheddar for sale is 3 to 12-months… Continue reading

CHAPPELLET “Signature” Cabernet Sauvignon 2016

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