ANACAPA, Santa Barbara County, 2011
Distinct from its sister channel islands, at high tide Anacapa is actually three islets, “East”, “Middle” and “West”. As the Pacific recedes, however, the islets transition into one island. Similarly, Rusack Vineyards’ well loved “ANACAPA” is sourced from three distinct grape varietals; Cabernet Franc (43%), Merlot (40%), and Petit Verdot (17%); as the juice is blended it too transitions to one entity; a stunning single Bordeaux-style cuvée. ANACAPA captures aromas of baking spices, dried blueberries and coffee beans, accented by flavors of black cherry, dried cranberry, cocoa and the beautiful texture of lush, velvety tannins.
After the grapes were removed from their stems, they were cold-soaked and then fermented in small, open-top bins; the must was punched down by hand twice a day. The wine was then aged for 24 months in a combination of French oak barrels, 50% of which were new. The wine was bottled without filtration in August, 2013, with only 85 cases being produced.
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Optimum Storage Conditions:
Constant temperature, 55-58° F, darkness.
To enjoy young fruit aromas, consume within 1-3 years of bottling date. For extended aging under ideal conditions, consume within 3-10 years of bottling date.
100% Rusack Estate
Alcohol: 14.1%, pH: 3.49, TA: 0.653 g/100ml
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