No Fine Print, Cabernet Sauvignon
Vintage: 2023
| Vintage | Product Code | Format | Closure | Availability |
|---|---|---|---|---|
| 2023 | NF101A23 | 12 x 75 | Natural Cork | Available |
Producer
Legendary American music industry veterans Pat Corcoran and Tim Smith are the team behind this California-based label. Inspired by a love of restaurants and his experience of Chicago hospitality, Pat travelled to Sonoma, where he formed a relationship with brothers Andrew and Adam Mariani, who manage Scribe Winery. Pat wanted to create a wine to share with restaurants in his native Chicago, and in 2018, his ‘hobby’ started to gain serious traction, with the UK becoming his first export market in 2022.
The Cabernet Sauvignon is made from grapes sourced from the sandy soils of Lodi, where the maritime influence from the Delta gives the appellation a Mediterranean climate, lending a balance of fruit-forward ripeness and acidity to the wine. 99% of the vineyards here are certified sustainable, an essential cause to consultant winemaker, Birk O’Halloran.
Vineyards
The grapes are sourced from select vineyards throughout Lodi, with each sub-appellation adding a unique character to the final blend: Clements Hill adds tannin and structure; Alta Mesa adds a layer of jammy, ripe black fruit, and Sloughhouse adds hints of spice and the bulk from Mokelumne River contributes nuances of herbs. 85% of the vineyards used are certified sustainable, with a goal of sourcing 100% by 2024.
Vintage
The vintage was a loon cool vintage by modern standards thanks to almost no heat spikes. The long and consistent growing season allowed sugars to mature slowly while keeping good acidity in the grapes. Overall, 2023 proved to be a standout vintage with a marked freshness and elegance in the wines.
Vinification
The 2023 Cabernet Sauvignon was harvested at night whenever possible to preserve freshness and fruit integrity. Upon arrival at the winery, the grapes were destemmed with the majority transferred to large stainless-steel vats and a portion set aside to ferment in roto-fermenters for approximately two weeks. Maceration lasted 18-24 days with twice daily pump-overs to ensure optimal extraction. After pressing, about one-third of the wine was aged in heavy-toast French oak barrels, while the remainder matured in stainless steel to highlight purity and varietal character.
Tasting Notes & Technical Details
An inviting nose of blackberries, coca and violets, along with subtle hints of cedar, vanilla bean and toasted oak. The palate, balances fruit-forward ripeness against a fresh acidity. A velvety texture from the soft tannins creating a rich, round mouthfeel.
Alcohol (ABV)
14%
Acidity
6.4 g/l
Residual Sugar
1.9 g/l
pH
3.67