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“In 2011, Ramey bottled a far greater percentage of his juice into the entry-level Claret than normal, and saved only the best lots for the Cabernets, a decision that has paid off handsomely.” - Antonio Galloni, The Wine Advocate, #206, April 2013
Our appellation Cabernet represents a combination of hillside and valley floor vineyard sites. Aging on fine lees incorporates the oak so that the 18 to 24 months spent in about 50% new barrels is barely noticeable. As with all our wines, it is fermented with native yeasts and bacteria, lightly fined with egg whites and then bottled without filtration. — 10 years ago
Ramey Wine Cellars
“In 2011, Ramey bottled a far greater percentage of his juice into the entry-level Claret than normal, and saved only the best lots for the Cabernets, a decision that has paid off handsomely.”
- Antonio Galloni, The Wine Advocate, #206, April 2013
Our appellation Cabernet represents a combination of hillside and valley floor vineyard sites. Aging on fine lees incorporates the oak so that the 18 to 24 months spent in about 50% new barrels is barely noticeable. As with all our wines, it is fermented with native yeasts and bacteria, lightly fined with egg whites and then bottled without filtration. — 10 years ago