2008 Duckhorn Vineyards The Discussion Red Wine
2008 Duckhorn Vineyards The Discussion Red Wine
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Embodying the depth and complexity of a world-class Estate program, The Discussion represents the pinnacle of the Duckhorn Vineyards portfolio and the ongoing dialogue that defines great winemaking.

Wine Profile
Vineyard Notes
100% Estate Vineyards Five vineyards harvested -Monitor Ledge, Patzimaro, Stout, Rector Creek and Candlestick Vineyards Sub-appellations: Yountville, St. Helena, Howell Mountain
Production Notes
Varietal Composition 73% Cabernet Sauvignon, 21% Merlot, 4% Petit Verdot, 2% Cabernet Franc Cooperage 100% French oak château-style barrels (60 gallons) Age of Barrels: 100% new
Winemaker Notes
As is always the case, we blended The Discussion using the very best barrels of wine from the finest blocks of our estate vineyards in 2008. These wines weren’t chosen for their overt power—they were selected for their complexity and completeness, with the goal of creating a balanced and harmonious blend. While there is abundant, rich upfront fruit in the aromas and on the palate, what makes this wine so noteworthy is its layered sophistication. Throughout the drinking experience, elements of black currant, spicy plum, cherry cola and chocolate-covered raspberries evolve in the glass, mingling with appealing black licorice, ginger, allspice and coconut notes.
Though the 2008 growing season presented certain challenges-from early frosts to drought conditions-a meticulous approach to viticulture and sorting yielded small crops with good concentration, highlighting soft, appealing tannins for our red varietals and bright acidity for our white grapes. A long, moderately cool summer led to a harvest that commenced in mid-August and concluded in early November. This relatively relaxed pace allowed us to pick in numerous passes to ensure quality, often focusing on individual rows or a single side of the vines.
Other Notes
Released: April 2012
Wine Specs
Red Blend
Napa Valley
Harvest Date
September 7—October 1, 2008
27.8° Brix
.58 g/100 ml titratable acidity
26 months in barrel
10-12 days fermentation at 80°F
Bottling Date
March 2011
Alcohol %
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