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Aromas of sweet blackberries and blueberries with
hints of rose petals, plum, vanilla and tobacco. I also
get some cedar and anise spice. The mouthfeel of this
wine is full and rich. Flavors of briary berry, currant
and plum dominate the palate. ripe tannins balance
the fleshy fruit and leave a long, smooth *finish.

Varieties

• 75% Cabernet Sauvignon
• 23% Merlot
• 2% Petit Verdot

Bottle Production

• 750 ml (Standard Bottle): 8711

Vintage Notes

Rains in the early spring and summer of 2005 created
vigorous vine growth early on. Harvest started on
schedule, however the cool weather slowed things
down, with the last grapes coming in around
Thanksgiving. Yields were through-the-roof all
throughout the state. Clos LaChance’s winemaker
Stephen Tebb ran out of tank space halfway through
harvest. Fortunately, the weather cooperated and
Stephen literally stored the grapes on the vine for
several weeks. This turned out to be a blessing in
disguise as the resulting wines are some of the best
Clos LaChance has produced.

Fermentation Notes

The grapes were hand-picked, hand-sorted,
destemmed and cold-soaked in open and closedtop
stainless steel fermenters for 24-48 hours. The
must was inoculated and pumped over twice daily
at the beginning and the end of fermentation.
Towards the peak of fermentation, Winemaker
Stephen Tebb chose to increase pump-overs to four
times per day, therefore increasing color and
intensity of *avors. Fermentation lasted 8-12 days.
The wine was drained and pressed to tank. The
wine settled for 48 hours and was racked to barrels.
The barrel allocation consisted of 20% new French
oak barrels and 10% new American oak barrels.
Barrel aging lasted 12 months with two rackings.

Technical Details

• Total Acidity: 6.4
• Wine pH: 3.46