Great Arrivals.com Gift Baskets

Includes:
Hogue Cellars Cabernet Sauvignon Red Wine
Camembert Cheese Spread
Three Pepper Blend Water Crackers
Madelaine Gold Foiled Milk Chocolate Cigar
Lindt White Chocolate Truffle
Harry London Buckeyes Milk Chocolate with Peanut Butter Bar
Malto Bella Almond Toffee Malt Balls
Dolcetto Chocolate Filled Wafer Cookies
Angelina's Sweet Butter Cookies
Simpkins Strawberry & Raspberry Chocolate Centers Candy Tin
California Gourmet Smoked Almonds
East Shore Bavarian Style Dill Seasoned Pretzels
...in a Rectangular Wooden Gift Box with Decorative Vintage Wine Bottle Design and hand-tied with "Happy Father's Day" ribbon. 

Hogue Cellars Cabernet Sauvignon Red Wine

Eastern Washington’s warm days and cool nights are perfect conditions for producing rich, complex Cabernet Sauvignon with excellent structure. The 2004 Hogue Cabernet Sauvignon is a full, fruity wine with intense aromas of black cherry, anise and vanilla, flavors of dark fruit, caramel and cocoa, and firm structure. This Cabernet Sauvignon is an excellent companion to steak and pastas with a robust red sauce or, for a special treat, try it with dark chocolate.

The grapes came from three growing regions, with 56% from the Horse Heaven Hills, 30% from the Yakima Valley, and 14% from the Wahluke Slope. A hard freeze in January 2004 was cause for alarm and there were expectations that up to half the vintage would be lost. With skillful viticulture and much thanks to Mother Nature we still ended up meeting our crop goals for the year. A warm spring was followed by a warmer than normal summer. An early harvest was expected but cool weather in the beginning of September slowed development and allowed for a relatively normal harvest. Dry weather in late September and October allowed for extended hang time and excellent ripening.

The grapes were picked at an average of 25.8º Brix between September 7th and October 26th. They were destemmed and crushed into stainless steel tanks for primary fermentation at a maximum temperature of 92ºF and pressed at around 10.0º Brix based on color, astringency, and flavor. The wines then went through malo-lactic fermentation and micro-oxygenation to stabilize and round out during aging. Over the course of a year the wines were tasted and blended to carefully craft the final product. The wine was bottled in August 2005 using the Stelvin ® screw cap to preserve freshness and eliminate undesirable flavors.

Appellation: Columbia Valley
Varietal Percentage: 85% Cabernet Sauvignon, 10% Syrah, 3% Cabernet Franc, 2% Merlot
Brix at Harvest: 25.8° pH: 3.75
TA: 0.57 g/100 ml
Alcohol: 13.9%
Release Date: February 2006