Tasting Notes

Blending is key to creating the Martellotto Cabernet which is fruit focused with balanced oak, integrated tannins, and moderate alcohol. The grapes were fermented in small lots and barreled down for fourteen months. The wine was lightly filtered, blended and bottled in November 2015. Cabernet provides structure, black cherry fruit, and pepper flavors. Merlot adds red fruits, baking spices and velvet. Malbec is a purple monster of inky color and roasted meats. Cabernet Franc bring an herbal component with oregano and thyme. “La Bomba” means “the bomb” in Italian, and this wine intends to make a statement when paired with any grilled or stewed meats or when served at your finest table. Enjoy this wine now until 2023 or beyond. Only 35 barrels made.

Winemaking Notes

The Martellotto winemaking process is simple and not terribly complicated. I work with quality growers and vineyard management companies that have a reputation for quality fruit. For the red wines, we typically cold soak for up to 3 days after crushing. Since 2015, I have been doing whole berry maceration and fermentation with twice daily pumpovers and punchdowns. I typically barrel the wine with just a touch of RS so that it will be active in barrel and create a CO2 barrier to prevent any oxidation. I prefer wines that are fresh and alive and for this reason, I bottle most of the red wines within 1 year of production. The Riserva sees a longer barrel aging with a bit more new wood.