Ferrari-Carano Prevail Back Forty 2012
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French clones 337 and 191 were selected specifically for Back Forty because of their small berry size and rich tannins. The grapes for Back Forty are hand harvested, and upon entering the winery, gravity fed directly into oak tanks for four days of cold soaking, then fermented and macerated for 24-28 days on the skins. After primary fermentation, the wine is drained and pressed to barrels for malolactic fermentation and aged in the wine caves for 21 months, with an additional 14 months aging in bottle prior to release.
Back Forty pairs well with roasted, broiled or barbequed red meats such as lamb, beef, pork or veal. Medium and strong-flavored semi-soft, semi-hard, aged or creamy cheeses work well, or pair Back Forty with a dark chocolate dessert for a special treat.
Our mountain vines are grown in shallow, rocky, low-vigor soils that add impressive depth and concentration of flavors to the wine. Overall 2012 was a very good year with ideal weather conditions for the vines. Consistently warm temperatures during the summer months without any heat spikes or major rain events allowed for longer “hang time” for the grapes, which led to fully ripe flavors. The grapes for Back Forty were harvested mid October.
Wine AdvocateThe 2012 Cabernet Sauvignon PreVail Back Forty is 100% Cabernet Sauvignon grown at an elevation of 1,200 feet. This seriously endowed effort boasts copious quantities of crème de cassis, graphite, chocolate and a touch of barriques. …this serious mountain-styled Cabernet Sauvignon should be forgotten for 3-4 years, and drunk over the following two decades.”
Wine Spectator“Tightly wound yet richly flavored, with generous blackberry, anise, cedar, crushed rock and black licorice notes that are expansive and lingering. The chewy tannins are ripe and gripping. Best from 2017 through 2030.
Wine Enthusiast“Smoky cigar and toffee caramel hit the high notes in this soft, thick and rich reserve-level wine, sure to please fans of a full-bodied, generously layered style. Blackberry and blueberry jam provide the fruit to match the savory elements.”
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