The 2006 Terra d’Oro Forte is a combination of strengths. By blending different varietals from different regions based on their strengths, we were able to bottle a wine akin to the famous Super-Tuscans of Italy. Napa County’s alluvial soils and fog-shrouded mornings allow Cabernet Sauvignon to reach stellar levels of concentration, while the bright sunshine of Amador County ripens Sangiovese with great body and flavor.
The Sangiovese and Cabernet Sauvignon for 2006 Terra d’Oro Forte were treated differently in the cellar determined by their varietal characteristics. Because of Sangiovese’s thin skin we handled the grapes exceptionally gently. The cap of skins were punched down by hand three times a day rather than being run through mechanical pumps. To maximize extraction, the thick skinned Cabernet Sauvignon was drained from its lees and returned three times during the two week fermentation. The free run and press wine were kept separate until settled, then blended together and racked to 100% new French Oak, increasing richness and lifting bright aromatics to the fore. The wines were blended and allowed to knit for 6 weeks prior to bottling to allow better integration of the two lots.
The 2006 Terra d’Oro Forte is a beautifully woven together fabric of fruit and spice. Dark red fruit flavors of current preserves, candied apple and stewed cherries dominate the palate. The fruit is spiced with nutmeg, dried vanilla bean and cracked black pepper. Our Terra d’Oro Forte has muscle and finesse and can be served with a variety of dishes. One of our favorites is Pan-seared Salmon over Sweet Corn Risotto, crispy Pancetta with a Tomato Buerre Blanc.