2006 Kuleto Estate Cabernet Sauvignon, Single Barrel #2
The 2006 Single Barrel #2 was found to be a new St. Martin French oak barrel. St. Martin barrels are our go-to barrel in the cellar. Never overwhelming, always respectful of the fruit, these barrels provide great structure to a wine even after several years of use. We chose this barrel because of the way the fruit and wood were of equal intensity. It was given the #2 designation for a reason: If one was to drink all 6 Single Barrel Cabernets in one evening, this is the barrel that you would pair with the first of three main courses. Like all of our 2006s, it has a focused acidity that gives it freshness in the mouth despite its six plus years of age. Aromas of bay leaves, allspice, dried thyme and cassis (black currant syrup) lead into surprising flavors of fresh currant, cloves, allspice, vanilla bean, and dried aromatic herbs.
Food Pairing Notes
This is the barrel that you would pair with the first of three main courses. It is powerful, yes, but very complex and not so overwhelmingly ripe in character as to overpower a more delicate meat or poultry dish.
100% Cabernet Sauvignon
New St. Martin French oak
The Single Barrel bottling concept arose out of a desire to highlight the interactions between barrel and wine and to pay tribute the craft of the cooper, or barrel maker. These interactions are often surprising and quite unexpected. We taste every barrel in our cellar multiple times throughout the aging process and take thorough notes on flavors and textures. This allows us to craft blends with very particular attributes in mind. During this process, we often encounter barrels that stand out among the rest. They can be new barrels or old but what they have in common is that they all hit a particular sweet spot in the mouth that leaves you speechless. When we find such a barrel, we write the letters “SB” on the ends. By the end of a two year aging period, we may have 20 or so of these “SB” barrels set aside. From these we select only six that most dramatically highlight the cooper’s skills and place them in a deliberate order that assumes that all six will be enjoyed over the course of a single evening.
293 bottles produced