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Xurus, 2009 Cabernet, Lake County
Xurus, 2009 Cabernet, Lake County
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You'll be excited about this discovery. No this 2009 is not lingering in the marketplace. It's just that Xurus (say khoo-roos) ages their Cabernet for two years in barrel and another in bottle before releasing these age-worthy gems.
Splash some into your decanter and note the similarity to pomegranate juice and the room full of aromas - blackberry, blueberry ripe black cherry with a tingling sense of cooking spices.
The Team - The owners are no strangers to the world's finest wines, and their goal is to compete with the best of them. Their winemaking team is International in experience, one of them coming from Chateau Latour where is is the 3rd generation of his family to have worked the famed estate. The other half of the team is the Nordic Sommelier May-Britt.
The Label - The Xurus label design features two inter-twined roosters at the top, a link to the owners Persian roots. The rooster (Xurus) is seen as the companion of the angel that guarded humankind at night. The xurus’ crows at dawn to signal the transition from the evil of darkness to the goodness of daylight. As early as 3000 BCE this time of day was celebrated with a morning cup of wine poured from a rooster- shaped pitcher.
The Vineyard - The soils in the Sonatina Vineyard are volcanic and as red as my hair, the sort of soil that lends the wine a much sought-after minerality you may perceive as crushed rock and wet pavement/earth. But the most compelling part of this wine comes on its finish - hints of cigar box and sweet citrus peel and its utter and complete lack of over-extraction, excessive alcohol or oakiness. It is an elegant expression of Cabernet that will soon be among the "Top 100" (if not the "Top 10") lists printed in publications that are prone to that sort of thing.
Aging Potential - The wine’s tannic backbone will support cellaring for another decade or more. I found it very pleasant to drink now, though the wine had been opened and decanted for many hours before our tasting. It’s recommend that you decant at least 6 to 8 hours prior to pouring, if you can plan that far in advance. If not, just be prepared to have your last sip be the best of the evening, and you’ll be left wondering how much better it might have gotten with a bit more time. And in the end, that’s not such a bad thing after all.
Harvest Notes - Berries were handpicked on September 14, [note, this is a fairly early harvest for Cabernet, and it’s testament to the region’s ability to gain full ripeness without excessive sugars that makes this wine possible. DC] 100% de-stemmed prior to initial sorting on the shaker table, then berry-by-berry sorting from a crew of 12. After crush, the must is cold soaked for 5-6 days, followed by the alcoholic fermentation and extended maceration.
100% Cabernet Sauvignon, 13.8% Alcohol, 22 months in 75% new French oak barrels.
Only 485 cases produced.
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