De Angelis Wines
2010 Cabernet Sauvignon
California: Paso Robles
The Angels Sang
This wine really took our tasting panel by storm, earning it a highly recommended by all who tasted it. While youthful, this wine is delicious - and it shows incredible promise. Drink now, but be sure to hold a few bottles of this age-worthy wine for up to the next decade.
Bold, dark fruit balanced against earth and spice make this a well-rounded and elegant wine. A touch of mint and eucalyptus on the nose remind us of the best of Mt. Veeder in Napa. Veeder wines with these attributes command very high prices.
Be sure to serve this wine in a proper, medium-sized Bordeaux glass. Aromas are far more unified in such a glass, giving the wine a more balanced appeal.
This the perfect wine for a filet Mignon with a wild mushroom sauce.
A deep crimson heart, with lovely purple highlights at the edges. The wine spins very quickly in the glass, taking a very long time to settle down. After it settles, wine-stained tears take a long time to appear before moving very slowly down the glass.
A bold rush of lush aromas leap from the glass. Bold black cherry, dried blueberry, dusty wild blackberry, tobacco leaf, cedar bark and provide a lovely overall backbone. Under these are hints of olive, black tea leaf and a hint of leather.
Balanced and dark, with blackberry, black cherry, dried Bing cherry, green tobacco, dried cranberry, ultra dried plum, subtle Earl Grey tea leaf and hints of black pepper and white pepper.
Very long with plush tannins that lead to a velvety feel at the edges of the palate.
What the Winery Says
Another De Angelis Wine bottled in mid-May 2012 is now available. This wine was released on January 1, 2013. This Cabernet Sauvignon will be the first De Angelis Wines Cabernet Sauvignon available to the general public since the esteemed 2004 vintage. (The 2009 vintage sold out while still in barrel.) This 2010 Cabernet Sauvignon was developed predominantly from Cabernet Sauvignon fruit from the Dry Creek Vineyard in Paso Robles, CA, the property on which our winery is located. It is Cabernet Sauvignon blended with small amounts of estate Merlot, and non- estate Cabernet Franc.
The fruit for this wine was picked on October 10th, 2011, and processed that day. The Brix was 24°, the pH 3.57, and the Total Acidity 0.77. Two separate fermentations were carried out to completion. One with yeast that promotes jam, cedar and mild spiciness flavors, and another that promotes intense fore-mouth volume, mid-palate and fresh after taste. Following fermentation, these two lots were pressed, then combined, and barreled.
The resultant wine is a 14.1% classic Cabernet, that exhibits wonderful fruit both on the nose and in the mouth, a terrific mouth feel, spice, and a long finish, spice and. This wine was aged in both Hungarian and French oak barrels for 18 months, and allowed to develop slowly. Twenty five percent of the barrels were re-coopered and re-toasted to our specifications. De Angelis Wines does not enjoy heavy oak flavors. Consequently, the remaining barrels were selected to provide only modest oak flavors.
From the time this wine was in barrel, it was clear that this wine would be a very fine representation of a Cabernet Sauvignon. It was blended and bottled in May of 2012, and aged in bottle for seven additional months. This wine, along with the 2010 Pinot Noir, is one of the first wines to sport the newly re-designed De Angelis Wines label.
About the Winery
De Angelis Wines is a small production label, where each wine is crafted by hand. The fruit for our wines is sourced from our own small vineyard in San Luis Obispo County, as well as the Santa Barbara area, and the Sacramento Delta. We offer a variety of wines, as well as recipes from our internationally recognized Italian Food and Bread web site – The Artisan.
The Central Coast of the California is known for Pinot Noir, and Chardonnay. It has also been known for the last few years as a great place to grow Rhone varieties, and make quite fine wines from them. A little farther north, and inland, Zinfandel and Cabernet Sauvignon were grown along with other selected Bordeaux varieties. To the south Viognier, Roussanne and even more Pinot Noir have been fairly heavily planted. Since 1999, the same area has increased production until it is now home to some incredibly large vineyards.
Winemakers Jerry and Marsha De Angelis
This adventure in winemaking began in 1999 when we planted a small vineyard in Chardonnay, Syrah, Pinot Noir, Sauvignon Blanc and Malvasia Bianca on the Central Coast of California. We also planted 165 olive trees on our land.
Shortly after us a neighbor planted a 30 acre vineyard, mostly in Pinot Noir, Chardonnay and Syrah. As we became more involved with our own winemaking, we tended to spend more time with our neighbor as his vineyard grew, and we began to share information, problems and solutions. At no time were we contemplating making wine commercially, but in 2004 we were asked to become the winemakers for our neighbor and seemingly overnight we had full time jobs.
In 2006 we were asked to help design a new winery. During that year we not only made wines for others, but established De Angelis Wines. Our latest work in wine making was accepting invitations to design and help build two new wineries, and to be the winemakers and/or consulting winemakers at both.
This story is not terribly dissimilar to others who have gone from home to professional wine makers. We did this fairly quickly. One of us has a doctorate in chemistry, so that part was easy. We are very serious winemakers. We say that knowing full well that there are many other fine, serious winemakers in California. Our business background as well as our research background provides us a unique skill set that is of tremendous importance in the the winemaking process. We have only one goal in mind: Make the best wines possible.