2006 La Penna

The name La Penna – ‘feather’ in Italian – alludes to migratory hawks that ride thermal updrafts along the steep limestone cliffs at our Cave Spring Vineyard. These breezes enable us, in the traditional Veronese method, to naturally concentrate a portion of the Cabernet Franc and Cabernet Sauvignon grapes used to make this wine. This time-honoured process of open-air drying enriches and adds complexity to this unique cuvée. 

Two blocks of vines at Cave Spring Vineyard ranging in age from 8 to 10 years 

Stony, limestone-rich clay loam till over shale and sandstone 

66% Cabernet Franc and 34% Cabernet Sauvignon with 85% air-dried fruit overall 

Harvest Date- – dried: Oct. 10, non-dried: Oct. 30
Sugar- dried: 25.3º Brix, non-dried: 23.7º Brix;
Titratable Acitity- dried: 7.5 g/l, non-dried: 7.8 g/l
pH- – dried: 3.46, non-dried: 3.36;
Yield- dried: 3.0 tonnes/acre (52 hl/ha), non-dried: 3.6 tonnes/acre (62 hl/ha) 

AIR-DRYING METHOD: Cabernet Franc and Cabernet Sauvignon grapes were hand harvested on Oct. 10 and transferred onto racks in a naturally ventilated barn high up on the Beamsville Bench at Cave Spring Vineyard. The fruit was picked in a slightly under-ripe state so as to allow for extended drying without spoiling. Strong, natural air flows at the site allowed for a gradual desiccation of the grapes over a period of 8 to 9 weeks. VINIFICATION: The air-dried component underwent a 14 day maceration followed by gentle pressing and barrel ageing for 20 months in new French and older Hungarian oak. The appassimento-method fruit was de-stemmed on Dec. 12 and underwent an 18 day maceration with manual punch-downs. After a gentle pressing it was aged in a mix of new and older French, Hungarian and American oak barrels for 20 months. The conventionally fermented component underwent a 14 day maceration followed by gentle pressing and barrel ageing for the same period in new French and older Hungarian oak.  

Bottling Date- Sep. ‘09
Alc. 14.0%
Residual Sugar- 3.0 g/L
Titratable Acidity- 7.4 g/L
pH- 3.50 g/L
Production- 380 cs. (9L) 

On the nose, vanilla, charred oak and smoked bacon notes are at the fore, with sweet cherry fruit, herbal tones and a hint of dried prunes in the background; the palate is dry, sturdy and very full bodied with juicy pomegranate fruit and fine tannins on the attack; in the middle, a crescendo of tannins and deeply saturated red currant fruit, all wrapped in sweet vanilla oak; on the finish the tannins taper and soften, giving way to a filigree mix of sour cherry fruit, toasty oak and hints of dried herbs (12/09).  

Dry (D) 

Roast fowl and game birds (e.g., duck, Guinea hen, squab); osso buco; slow roast of lamb or venison; grilled steak or prime rib, cooked rare; gnocchi with Gorgonzola 

Approachable upon release, this wine retains the structure to cellar until at least 2012. Decanting recommended. 

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$34.95 

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