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Enkidu Wine LLC

2012 Cabernet Sauvignon,

2012 Cabernet Sauvignon, "Anu"

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/ 750 ml
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/ Case of 12
Wine Specs
Cabernet Sauvignon
Moon Mountain District
Harvest Date
Oct. 10 - Oct. 22, 2012
25.0 - 27.0
6.03 gms/L
17 months French oak, 70% new
Native Yeast
Bottling Date
February 18, 2014
Residual Sugar
Alcohol %
Robert Parker
Wine Advocate
Wine Profile
Tasting Notes
Crushed black fruit, brown spice, dried herb and inviting French oak aromas exude from the glass and follow into the flavors that fill the mouth. This wine really shows classic Cabernet Sauvignon varietal character of currant and blackberry: mountain fruit hallmarks that feature a structure of depth and length, along with a balance of tannins that provides the backbone to a long finish.
"The 2012 Cabernet Sauvignon Anu is gorgeous. A hefty wine at 15% natural alcohol, it boasts a dense ruby/purple color, plenty of cassis and blackberry fruit intermixed with a hint of spring flowers, a full-bodied mouthfeel, an enticing, lush texture that builds incrementally, and a heady, long finish. This superb Cabernet Sauvignon from Moon Mountain should drink well for 20+ years." ~ RP
Vineyard Notes
Back in 1987 I worked my first vintage at was then Carmenet Vineyard, high in the mountains above Sonoma Valley. Now known as Moon Mountain Vineyard, this truly remarkable property lies in the volcanic Mayacamas mountain range that separates Sonoma and Napa Valleys at an elevation above 1,700 feet. When I had the fortunate opportunity to obtain grapes from this organically farmed vineyard I leapt at the chance to “return home” and produce incredible wines slated for the new ANU brand. From this area, sitting high above the fog, the grapes benefit from abundant sunshine, but with the cooling effect of the underlying fog that rolls in during the summer months. Perfect conditions are in line to produce Cabernet Sauvignon and Cabernet Franc grapes that are among the best in California. The newly created AVA ‘Moon Mountain District’ is a collection of vineyards that enjoy these exceptional conditions on the western slopes of the Mayacamas in the middle of Sonoma Valley.
Production Notes
The fruit arrived during the middle of October, and after it was de-stemmed, the whole berries were transferred to small open top tanks where they underwent a four day cold soak. A saigne’e was performed early to concentrate the juice to skin ratio. Native fermentation commenced after five days until fermentation was complete. After a total of 21 days the lots were pressed. I employed the use of 70% specially selected new French oak in which the wines would sit for 17 months. Only gentle rackings were performed and no fining was needed on this rich wine.

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