Robert Mondavi Cabernet Sauvignon is served by Seraser Fine Dining Restaurant

Nov. 20, 2009 - PRLog -- Seraser Fine Dining Restaurant cooperates with ADCO to present the top quality wines and campaigns. We would like to introduce you with one of our special wine Robert Mondavi Cabernet Sauvignon, which is served just at luxury points in Antalya, including Seraser Fine Dining Restaurant.

Appearance:
Ruby red.

Aroma:
Fresh, fragrant and seductively complex, the wine opens with vivid aromas of juicy berries mingled with the scent of violets and earthy black truffle.

Tasting Notes:
Sun-ripened black-fruit flavors of blackberry and plum are interwoven with subtle oak and a touch of chocolate on the long finish. Harmonious and generous, the wine has excellent density supported by big, velvety tannins.

Varietal Composition:
89% Cabernet Sauvignon
6% Cabernet Franc
3% Petit Verdot
1% Malbec
1% Merlot

Appellation:
Oakville District, Napa Valley

Grape Sourcing:
•  79% from To Kalon Vineyard
•  Remaining 21% from nearby Oakville Bench vineyard

Winemaker Notes:
•  Hand-harvested into small bins
•  Hand-sorted on tables in To Kalon Fermentation Cellar
•  Gravity-flow movement of must and wine
•  Fermented in traditional oak tanks and gently pressed in a basket press
•  32 days extended skin contact (maceration) for softening of tannins
•  18 months aging in French oak château barrels—60% new French oak

Vintage:
Overall, 2005 was significantly cooler than usual. A wet spring and heavy May rains delivered more than twice the normal amount of rainfall in Napa Valley. The late storms delayed budbreak and bloom for all varieties, and once they got started, the vines grew quickly. Vineyard crews carefully thinned foliage, removing more leaves than ever before to bring the vines into balance and ensure ripening. May and June temperatures were cooler than usual, followed by a hot July and a return to the cooler pattern for the remainder of the growing season and through harvest, which started up to a full month later than average in most Napa Valley vineyards. We began picking Oakville Cabernet on October 4 and finished on October 28. The long hang time allowed the grapes to ripen slowly and evenly, fostering excellent develop-ment of aromatics and flavors and setting a relatively easy pace for the vineyard and winemaking teams.

Always appreciated as being the pioneer of good-living in the city of Antalya, Tuvana Hotel, invites you to a feast with the unique tastes of world cuisine, which still convey the Ottoman touches and prepared by the our highly trained team led by Gökhan Çatmaz, an accomplished chef who graduated from School of Gastronomy, Yeditepe University, Istanbul. With the capability to deliver 140 covers simultaneously Seraser Restaurant, also offers a unique range of wines and liquors from all around the world. Recline, relax and let the tastes of the world envelop you. Enjoy the new dining experience, which is Seraser.

http://www.tuvanahotel.com
http://www.seraserrestaurant.com
http://tuvanahotelantalya.blogspot.com
http://seraserrestaurant.blogspot.com