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Chumeia Cabernet Sauvignon Paso Robles Estate Heavy Metal Vineyard 2005

Winemaker's Notes:

The 2005 estate Cabernet was fermented in stainless steel tanks at very cool temperatures (70 degrees F). Fermentation lasted for 14 days and was inoculated with D254 yeast. Pump-overs were completed three times per day. Malolactic fermentation was completed in stainless steel and allowed to settle until completed. The wine was then racked to 1-year-old French oak barrels and lees stirred for 6 weeks to add a more complex mouth feel. The wine was topped monthly and maintained a FSO2 level of 30ppm. After barrel aging, the wine was racked form barrel and lightly finned to adjust acid levels and tannic structure. "Our first ever release of the Estate Cabernet is built for aging and at the same time can be consumed early if you like your wines big and bright. I enjoy making Cabernet; in fact, it is one of my favorite varietals to work with. I enjoy the large tannic structure and ample fruit flavors that this variety can produce. Cab is Cool!" Winemaker, Lee Nesbitt Food Pairing Suggestion: Pair with a well-marbled steak, baked or roasted potatoes and a salad with simple balsamic vinaigrette. No recipes required, just season up that steak with a rub and throw it on the grill or coat with some blackening spices and sear it on the range. Easy to prepare, loved by just about everyone, and a perfect match for a great Cab! Wine Fact Sheet For 2005 Estate Cabernet Sauvignon The growing season for our estate Cabernet Sauvignon was typical for Paso Robles. However, the 2005 vintage was massive in its size for the entire state of California. Typically, a heavy crop loads equal less than desirable complexities. The issue for our estate Cabernet (also known as the Heavy Metal vineyard) does not fall into this category. Our Estate Cabernet is planted on a very aggressive spacing 8x3 and vertically trellised. This translates into a tremendous amount of inner plant competition and thus naturally thinning the crop load. Moreover, we have very exotic clones of Cabernet Sauvignon 4 and 337. Both of these clones are notorious for setting smaller clusters and smaller berries. Most commercial growers dislike these clones because they yield so poorly compared to clone 8, which is the most widely planted clone of Cabernet in the state. In other words, clones 4 and 337 are typically selected for premium wines. These two clones together offer complexity and superior structure when compared to other clones of Cabernet. Moreover, the two clones are separated on two different rootstocks (1103P and 3309) both of these rootstocks are drought tolerant and will offer some resistance to Phylloxera. Finally, the soil types that we have in our Heavy Metal vineyard are very unique for the east side of Paso. One type is loaded with heavy clay and the other is a coarse sandy loam. The soil with the clay is where we get our intense structure and the coarse sandy loam is where all the fruit flavors come from. We are very excited to release our first Estate Cabernet Sauvignon from the Heavy Metal Vineyard.

Vintages

  • 2005

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Color: Red
Varietal: Cabernet Sauvignon
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Chumeia Vineyards:
Chumeia's winery is located along scenic Highway 46 East in Paso Robles. Ancient Greeks had a word for alchemy; Chumeia (koo-may-a) is that word. Historic alchemists believed that by applying four basic elements: heat, air, earth and water as well as philisophical beliefs, they could transform basic elements into gold. Lee Nesbitt, Chumeia's Winemaker, believes that not only is winemaking an a... Read more
Chumeia's winery is located along scenic Highway 46 East in Paso Robles. Ancient Greeks had a word for alchemy; Chumeia (koo-may-a) is that word. Historic alchemists believed that by applying four basic elements: heat, air, earth and water as well as philisophical beliefs, they could transform basic elements into gold. Lee Nesbitt, Chumeia's Winemaker, believes that not only is winemaking an alchemic process, but the grapevine has its own transformation of basic elements to gold (the grapes). Tasting Room Hours 12-5 Monday-Thursday, 11-5 Friday-Sunday excluding select holidays. Call ahead during holiday season! Read less

Member Reviews for Chumeia Cabernet Sauvignon Paso Robles Estate Heavy Metal Vineyard

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Snooth User: CalKid
34374253
3.50 5
05/03/2008

We opened another bottle last night with some friends, who invited us over for a some bbq'd steaks. It was very nice and enjoyed by friends who are not fond of sticky dry Cabs, but all thought it was delightful with the steak dinner. Chumeia tends to have a bit of a reputation of great wines, most of the time, but consistency isn't their fortay. This particulary bottle I thought wasn't nearly as complex, cassis and cedary, or as aromatic as the previous bottle we opend. But still very good. .



The 2005 estate Cabernet was fermented in stainless steel tanks at very cool temperatures (70 degrees F). Fermentation lasted for 14 days and was inoculated with D254 yeast. Pump-overs were completed three times per day. Malolactic fermentation was completed in stainless steel and allowed to settle until completed. The wine was then racked to 1-year-old French oak barrels and lees stirred for 6 weeks to add a more complex mouth feel. The wine was topped monthly and maintained a FSO2 level of 30ppm. After barrel aging, the wine was racked form barrel and lightly finned to adjust acid levels and tannic structure. "Our first ever release of the Estate Cabernet is built for aging and at the same time can be consumed early if you like your wines big and bright. I enjoy making Cabernet; in fact, it is one of my favorite varietals to work with. I enjoy the large tannic structure and ample fruit flavors that this variety can produce. Cab is Cool!" Winemaker, Lee Nesbitt Food Pairing Suggestion: Pair with a well-marbled steak, baked or roasted potatoes and a salad with simple balsamic vinaigrette. No recipes required, just season up that steak with a rub and throw it on the grill or coat with some blackening spices and sear it on the range. Easy to prepare, loved by just about everyone, and a perfect match for a great Cab! Wine Fact Sheet For 2005 Estate Cabernet Sauvignon The growing season for our estate Cabernet Sauvignon was typical for Paso Robles. However, the 2005 vintage was massive in its size for the entire state of California. Typically, a heavy crop loads equal less than desirable complexities. The issue for our estate Cabernet (also known as the Heavy Metal vineyard) does not fall into this category. Our Estate Cabernet is planted on a very aggressive spacing 8x3 and vertically trellised. This translates into a tremendous amount of inner plant competition and thus naturally thinning the crop load. Moreover, we have very exotic clones of Cabernet Sauvignon 4 and 337. Both of these clones are notorious for setting smaller clusters and smaller berries. Most commercial growers dislike these clones because they yield so poorly compared to clone 8, which is the most widely planted clone of Cabernet in the state. In other words, clones 4 and 337 are typically selected for premium wines. These two clones together offer complexity and superior structure when compared to other clones of Cabernet. Moreover, the two clones are separated on two different rootstocks (1103P and 3309) both of these rootstocks are drought tolerant and will offer some resistance to Phylloxera. Finally, the soil types that we have in our Heavy Metal vineyard are very unique for the east side of Paso. One type is loaded with heavy clay and the other is a coarse sandy loam. The soil with the clay is where we get our intense structure and the coarse sandy loam is where all the fruit flavors come from. We are very excited to release our first Estate Cabernet Sauvignon from the Heavy Metal Vineyard.

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