Lupine Hill Cabernet Sauvignon - Four Pack
$59.99 + $5 shipping
Condition: Red
Products:
22005 Cabernet Sauvignon
2 2004 Cabernet Sauvignon
Edited to link to “Frazier Hill Lupine Hill;” will have to chat with Eric about a CT merge.
3.8 and 3.95(!) pH? Yowza. These don’t seem like they’re structured to last for all that long or have the acidity to be food-friendly…
Would love to hear the winemaker’s comments on the seemingly high pH (=low acidity) of these.
Wow, $30/bottle at the winery website cesare linked to. This is 50% off, even without shipping. This seems smokin’!
$26.18 for 5-7 day shipping to MN.
Representing a whopping 55.5% discount. First a case, now a big discount. I may have to get this if someone can convince me.
How Lupine Hill came about:
8.797s? How in the world can someone make the purchase that quickly?
[QUOTE=amilham, post:7, topic:220484]
8.797s? How in the world can someone make the purchase that quickly?
[/quote]
Not all that hard if you know the security code to your credit card by heart.
Just put my order in. Hoping to do my first labrat testing =) I live with two chefs so we could cook up some bomb ass steak to go along with a bottle of this I’m sure.
[QUOTE=JOATMON, post:8, topic:220484]
Fact sheet for the 2005
I’m looking for the 2004 fact sheet.
[/quote]
It’s here.
[QUOTE=Corrado, post:2, topic:220484]
Lupine Hill Cabernet Sauvignon - Four Pack
$59.99 + $5 shipping
Condition: Red
Products:
22005 Cabernet Sauvignon
2 2004 Cabernet Sauvignon
Not much info in CellarTracker on these. This is the only wine in CT for Lupine Hill.
[/quote]
Look under “Frazier Lupine Hill”
Ahhhh, in for one and maybe 3! WD, I’d sure love to rat this one and I will be home all week!
[QUOTE=auggie24, post:5, topic:220484]
Wow, $30/bottle at the winery website cesare linked to. This is 50% off, even without shipping. This seems smokin’!
$26.18 for 5-7 day shipping to MN.
Representing a whopping 55.5% discount. First a case, now a big discount. I may have to get this if someone can convince me.
[/quote]
yea, sick QPR.
[QUOTE=merbill, post:12, topic:220484]
Look under “Frazier Lupine Hill”
[/quote]
Yeah, Corrado this is what we used for the last offer (your post here). Maybe you should be using that line of wines.
[QUOTE=mgdsh, post:11, topic:220484]
It’s here.
[/quote]
Just from reading, the winemaker’s descriptions of these two vintages are like night and day. One is all fruit flavors with a hint of herbs, the other is all dark fruits and chocolate and vanilla.
I’d love to hear the winemaker’s take on what made these so different.
[QUOTE=PetiteSirah, post:4, topic:220484]
3.85 and 3.9 pH? Yowza. These don’t seem like they’re structured to last for all that long or have the acidity to be food-friendly..
Would love to hear the winemaker’s comments on the seemingly high pH (=low acidity) of these.
[/quote]
tru dat. per resident winemaker blogger extraordinaire Scott Harvey, “wine is an acidic solution that is produced in the range of 2.8pH to 4.2pH” - but i’ve never seen a wine that even came close to a pH of 4. until now.
[QUOTE=afranke, post:16, topic:220484]
Just from reading, the winemaker’s descriptions of these two vintages are like night and day. One is all fruit flavors with a hint of herbs, the other is all dark fruits and chocolate and vanilla.
I’d love to hear the winemaker’s take on what made these so different.
[/quote]
in that same vein, i would love to understand how much of that difference is attributable to the vineyard v. winemaking (e.g. 2005 had 40% longer maceration & 50% longer total skin contact than 2004).
btw, before i forget, a resounding thank you to the winery for providing the wooterati with all of that wonderful technogeek data that we love so much! 
[QUOTE=Cesare, post:15, topic:220484]
Yeah, Corrado this is what we used for the last offer (your post here). Maybe you should be using that line of wines.
[/quote]
Fixed linkage. The other wines weren’t listed last time. 
For comparison purposes here are the specs for 2003-2005. The 2003 was offered last April so some people might remember it.
2003 Lupine Hill Cabernet
Harvest Dates: October, 2003
Harvest Analysis:
25.4% Brix
4.0 grams/l TA
3.85 pH
Pre-Fermentation Maceration: 72 hours at 60 degrees F.
Pumpover Regime: 2 times a day with aeration until dryness
Maximum Fermentation Temperature:88 degrees F.
Total Skin Contact: 14 days
Barrel Aging: 24 months in French and American oak
Blend Composition: 83.5% Cabernet Sauvignon,9% Cabernet Franc, 7% Merlot, .75% Petit Verdot
Alcohol: 14.8%
2004 Cabernet Sauvignon:
Harvest Dates: September 21, 2004- October 13, 2004
25.2% Brix
4.2 grams/lTA
3.80 ph
Pre-Fermentation Maceration: 72 hours at 60 degrees F
Pumpover Regime: 2 times a day with aeration until dryness
Max Fermentation temp: 88f
Total skin contact: 14 days
Barrel aging: 19 months in French and American Oak
Blend composition: 84.5% Cabernet Sauvignon, 14% Cabernet Franc, 1.5 % Merlot
Alcohol: 15.1%
Case production: 954 cases
**2005 Cabernet Sauvignon: **
Harvest dates: October 17-31, 2005
24.7 Brix
4.0gms/lTA
3.95 ph
Pre-Fermentation Maceration: 5 days at 55 degrees F.
Pumpover Regime: 2 times a day with aeration until dryness
Maximum Fermentation Temperature: 88 degrees F.
Total Skin Contact: 21 days
Barrel Aging: 19 Months in used French and American Oak
Blend Composition: 88% Cabernet Sauvignon, 7% Cabernet Franc, 5% Merlot
Alcohol: 15%
Case Production: 800 cases
Bottling Date: July 5, 2007