2009 Kuleto El Coyote Cabernet Sauvignon
| Vintage: | 2009 |
| Wine Type: | Red Wine |
| Varietal: | Cabernet Sauvignon |
| Varietal Composition: | |
| 100% | Cabernet Sauvignon |
| Appellation: | Napa Valley |
| Acid: | 6.1 g/L |
| PH: | 3.70 |
| Barrel Aging: | |
| 30 Months | |
| 100% | French Oak |
| 22% | New |
| Alcohol %: | 14.7 |
| Vineyard Notes: | Kuleto is one of the most complex and diverse wine producing properties in the world. Located in the volcanic mountains of eastern Napa our estate features 761 total acres and 82.9 acres of vines perched along ridges and clinging to steep hillsides. Our soils, exposures, elevation changes and sub-climates are so complex that we’ve delineated our property into more than 100 micro-blocks. Each of these tiny plots is treated as an individual vineyard with varieties, clones, rootstocks, density, trellising and farming methods tailored specifically to the site. For winemaker Dave Lattin, there is a mutual understanding that all but a small percentage of the winemaker’s work is done in the vineyard. Keeping the vineyard’s serpentine twists and exposures in mind, the best-suited varietals for each block have been selected. Working with the land, not against it, the individually terraced lots are not oriented to one central direction, but instead are planted to maximize the benefits of their natural location. |
| Winemaker Notes: | When looking at the weather data from the growing season of 2009, I see perfect moderate to warm temperatures between veraison and the onset of harvest in mid-September followed by a very cool late September through the end of October. What this did was give us an average size crop of perfectly ripe fruit that we were in no particular hurry to pull off the vines. Seed tannins were soft and the juice/skin to seed ratio was higher than normal which resulted in very supple wines. Wine lots and barrels selected for our ‘El Coyote’ Cabernet Sauvignon don’t necessarily come from a particular spot on the estate, but rather share common flavor and structural attributes that highlight the dark, meaty, rich, black fruit aspects of the variety. With an average of 43 days on the skins at harvest, the wines went into barrel with fully integrated tannins and beautifully expressive ripe fruit. After two and a half years in barrel, the wine and the wood are interlaced to create a seamless mouthfeel. I don’t normally recommend Cabernet as a ‘sipping’ wine, but the 2009 El Coyote is so delicious that you might not want to be distracted by food. |
| Production: | 223 cases produced |
Kuleto is one of the most complex and diverse wine producing properties in the world. Located in the volcanic mountains of eastern Napa our estate features 761 total acres and 82.9 acres of vines perched along ridges and clinging to steep hillsides. Our soils, exposures, elevation changes and sub-climates are so complex that we’ve delineated our property into more than 100 micro-blocks. Each of these tiny plots is treated as an individual vineyard with varieties, clones, rootstocks, density, trellising and farming methods tailored specifically to the site. For winemaker Dave Lattin, there is a mutual understanding that all but a small percentage of the winemaker’s work is done in the vineyard. Keeping the vineyard’s serpentine twists and exposures in mind, the best-suited varietals for each block have been selected. Working with the land, not against it, the individually terraced lots are not oriented to one central direction, but instead are planted to maximize the benefits of their natural location.
When looking at the weather data from the growing season of 2009, I see perfect moderate to warm temperatures between veraison and the onset of harvest in mid-September followed by a very cool late September through the end of October. What this did was give us an average size crop of perfectly ripe fruit that we were in no particular hurry to pull off the vines. Seed tannins were soft and the juice/skin to seed ratio was higher than normal which resulted in very supple wines. Wine lots and barrels selected for our ‘El Coyote’ Cabernet Sauvignon don’t necessarily come from a particular spot on the estate, but rather share common flavor and structural attributes that highlight the dark, meaty, rich, black fruit aspects of the variety. With an average of 43 days on the skins at harvest, the wines went into barrel with fully integrated tannins and beautifully expressive ripe fruit. After two and a half years in barrel, the wine and the wood are interlaced to create a seamless mouthfeel. I don’t normally recommend Cabernet as a ‘sipping’ wine, but the 2009 El Coyote is so delicious that you might not want to be distracted by food.
223 cases produced
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