With a dynamic perspective on the industry, the likewise endless possibilities for innovating operations at his own winery are what called Courtney to found Angeline in 1990, and what continues to call him to raise the bar on everyday wines.
Early on, Courtney recognized that great wine is the sum of more than just good grapes and talented winemakers; it"„¢s the result of an efficient, nimble whole. As with so many start-up ideas, there is a constant conceptual interplay between our lean core team and a selection of expert consultants and growers. Unyielding devotion to this fusion of great fruit and great minds is precisely what Angeline has stood for nearly three decades.
As the popularity and appreciation of California wines has grown, so has winemakers awareness of the vast opportunities in excellent, and unique growing regions available to them. Although the North Coast has traditionally set the standard for Cabernet Sauvignon, pockets of distinction have risen throughout the coastal regions of the state, such as the Sonoma Valley, to as far south as Monterey and Paso Robles. By integrating the diverse characteristics from each of these regions and their vineyards, Angeline present an effortlessly approachable Cabernet that represents the full potential of California to produce world-class wines.
After several years of drought, California and its growers were delighted to receive record setting rain and a return to normalcy during the winter season. Cooler temperatures offered the vines a longer winter slumber, pushing back budbreak to mid-March, with spring temperatures carrying into May. Heat spikes in early summer led to veraison beginning early July. Hotter than average days brought ripening, but diurnal shifts overnight gave the fruit much needed time to recover. Harvest came abruptly mid-August with lower than average yields, but complex fruit with expressive aromatics.
Each lot is picked overnight and delivered to the winery in the early morning hours where it is destemmed to closed-top fermenters. Individual vineyards are evaluated for their strengths and unique facets, which ultimately determine the choices in yeast and cap management. Lots are often pressed before they reach total dryness in order to maximize their bright fruit qualities without over-extracting heavy tannins. Each lot is aged separately on 40% new French and American oak for 12 months before being pulled together the final blend prior to bottling.
This Cabernet is eager to please both Cabernet drinkers and red wine fans alike. The bouquet and front palate is intense with notes of fresh blackberry, rich currant and a touch of light cocoa. Medium bodied with soft tannins infused with vanilla and a subtle caramel, finishing with bright fresh fruit and a touch of earthiness.