Tasting Notes: This dark ruby Cab offers up notes of plum, cassis, and leather from the glass. As you sip and savor, you are greeted by Bing cherries, cassis, a light touch of smooth pipe tobacco, and soft, approachable tannins. A very contented finish lingers.
Fermentation and aging: 2012 was a great growing season at Cooper-Garrod and heralded throughout California as a banner winegrape year. The 2012 Georges’s was picked on Halloween at 23.4 Brix with balanced sugar and developed phenolics. Fermentation commenced immediately November 1 in our stainless tanks behind the Tasting Room and lasted two weeks with daily pump-overs. Mid-month, the George’s was pressed off and settled prior to barreling down for two years aging in 27% new French Oak. 150 cases were bottled in July 2014. 13.7% alcohol.
An inch of rain in October 2011 gave the vines a nice post-harvest boost, but no rain fell until February 2012, and that was less than two inches. Nineteen inches under average was cause for concern, however almost 10 inches of late season rain in March and April provided a good drink as the growing season got underway. With temperatures into the 90s in April and May plus a few days over 100 in June, the first months were warmer than normal and the shoots really pushed out. By August, average temperatures peaked at 70, then started the slow decline into fall for a classic, long growing season. Another temperature spike above 100 in October just before harvest was over. Although total rain was less than 15 inches, those late spring rains ensured a good yield of high quality fruit that matured nicely over the growing season.