The Dr Olmo Cabernet is an hommage to Dr Harold Olmo, a UC Davis instructor who conducted clonal trials on Larkmead's property in the 1940's and 50's. Sourced from the Larkmead Vineyard from a block that consists of 100% Cortina Gravel.
farmed using organic methods
Fermented using all native yeasts. Pressed and allowed to soak on the skins for 8-10 days
aged in 60% new French oak for 17 months
The 100% gravel soils where these vines are planted help produce a wine with some of the most intense Larkmead aroma and flavor profiles. Heady aromas of violets, blue fruit, and graphite coupled with dusty, crushed rock, and red cherry sweetness gives this wine an ethereal bouquet. On entry into the mouth, the palate follows the nose but almost immediately, the flavors draw back down to earth and are blended into a lean, but muscular, compact core. With time in the glass, the flavors darken as blueberries become blackberries and red cherry becomes black cherry.
The “Black Label” wines include the 2014 Cabernet Sauvignon Dr. Olmo, which is 100% Cabernet Sauvignon from the clone of Cabernet that is also called Eisele, This wine spent 20 months in 62% new French oak A magnificent wine by any standard of measurement, with notes of scorched earth, lead pencil shavings, charcoal embers, and blackberry and cassis fruit, this dense purple wine has undeniable minerality, a beautiful, full-bodied texture and a voluptuous finish. Drink it over the next 25 years.
The 2014 Cabernet Sauvignon Dr. Olmo is holding back quite a bit of its potential. Dark cherry, smoke, licorice, tar and menthol give the Dr. Olmo much of its brooding personality. The tannins are quite firm, but that should be less of an issue as the wine won't be released for about a year.
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