Viticulture, the driving force for quality, is taken to extremes without compromise in Forman’s vineyards. In the winery, the most advanced equipment available designed for small, quality wine production, has been chosen to fully capture and highlight the terroir.
Hand-harvested fruit is processed within 30 minutes of picking. Bunches are hand-sorted, gently de-stemmed and transported, berries intact, to small temperature-controlled stainless steel fermentors. Fermentation and maceration lasts for 3-4 weeks.
Following fermentation, the final blend of four varietals is decided. As malolactic fermentation begins, the wine is transferred to new French oak barrels stored in caves 10 floors below the fermenting cellars. Over the course of 20 months, depending on the vintage, the wines are periodically racked, always barrel to barrel using air pressure. At the end of the first year, if necessary, they are fined with egg whites. In the deep, cool cellars, the wines literally age in the soils from which they grew.
“A weightless, translucent wine, the 2014 Cabernet Sauvignon exudes class. Vibrant and finely sculpted, the 2014 possesses striking nuance from start to finish. Scents of lavender, rose petal, mint and sweet spice notes give the 2014 its brightness and sense of energy. Today, the 2014 is a bit compact relative to how it showed from barrel. I expect the wine will put on a bit more weight during its aging. Readers should plan on cellaring the 2014 at least a few years. Even today, though, the 2014 is a very pretty and pure wine. 2020 – 2039.”
95+ points, Antonio Galloni vinous.com, Dec 2016
“The softer, more sexy and up-front style of the 2014 Cabernet Sauvignon makes it already drinking and appealing. Deep ruby/purple, with notes of black and red currants, cedar, licorice and forest, the wine has terrific fruit, medium to full body, ripe, well-integrated tannins and adequate acidity. Drink it over the next 15 or so years.”
93+ points, Robert Parker’s Wine Advocate, Oct 2016