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(SAVE $150) Cabernet Sauvignon 'Immaculate Vineyard' Coombsville

by Evidence 2017

95POINTS Save $150

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$174.99

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Delivery Time :
Spring/Summer 2024 (Complimentary Delivery)

* Some remote areas may incur additional shipping fees at checkout.

Producer : Evidence Wines

Region : California (USA), Napa Valley (USA), USA (USA)

Bottle Per Case : 3 x 750 ml

Food Pairing : Cured Meat, Red Meat, Steak

Tasting Notes

Bottle Price Was: $224.99
Bottle Price Now: $174.99 (Save $50 per bottle)

Case Price Was: $674.97
Case Price Now: $524.97 (Save $150 per case)

"Blessed with 4% Cabernet Franc, this wine offers an elegant, nuanced and reductive take on the classic variety, with focused acidity beneath a foundation of firm tannin, earth, leather and iron. Black and red currant provide a hint of fruit, but this is more about the savory and mineral side of wine."

95 Points / Cellar Selection - Wine Enthusiast, December 2020

Specs

Bottles Per Case 3 Pack
Point Score 95
Cellaring Cellar
Sweetness XD - Extra Dry See Sweetness Chart
Bottle Size 750 ml
Producer Evidence Wines
Region California (USA), Napa Valley (USA), USA (USA)
Alcohol 14% alc./vol.
Style Intense and bold reds
Vintage 2017
Farming Method Sustainable, Traditional
Grapes 4% Cabernet Franc, 96% Cabernet Sauvignon
Food Pairing Cured Meat, Red Meat, Steak
Descriptors Earthy, Floral, Fruity, Mineral
Wine Type Red
Wood Presence Oaked
Body Full
Price of Case $524.97

The Producer

Evidence Wines

Evidence creates unique wines that reflect the characteristics of the specific year, location, and grape variety, rather than relying on extensive manipulation in the winery. These wines are known for their rich textures, which are complemented by a refreshing acidity, without the excess of high alcohol content.

In 2021, Jason Court introduced his first ever commercially available white wine, a Chenin Blanc sourced from Eldorado Hills in Eldorado County. The grapes were harvested early to preserve and emphasize their natural acidity. The fermentation process took place in stainless steel tanks and was halted with 4% residual sugar to harmonize with the high acidity. Subsequently, the wine was aged for six months on the lees and stirred once a week (a process known as battonage), while preventing malolactic fermentation from occurring.

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