aroma of ripe, lavish black cherry and currant fruit enhanced by cedar and toasty, vanilla oak tones.
On the palate, the wine’s lush berry and cassis flavors are impressively broad and deep with supple, seamlessly integrated tannins and a lusciously rich finish
The 2001 vintage in northern California was a climatic roller coaster ride. A warm March led to early bud break, followed by April frosts that significantly reduced the crop in some north coast regions. May and June were warm, but the weather turned cool again in July and August, slowing the ripening process and allowing the grapes to achieve full physiological development without dehydration. Ideal weather in early fall brought the season to fruition with a harvest of small-berried Cabernet Sauvignon grapes blessed with intense, balanced fruit flavors.
After being crushed and cold-soaked for 24-36 hours, each vineyard lot was fermented separately. Warm fermentations in temperature-controlled stainless steel tanks, to fully extract color and flavor, were completed in 7 days, with an extended maceration of 21 days to maximize extraction and enhance the wine’s structure. The free run juice was then drained and transferred to French oak barrels, 65% new. After blending in spring 2002, the wine aged an additional 14 months in barrel before bottling in August 2003.
20 months in French oak barrels, 65% new
wonderfully rich, ripe wine with a nearly opaque ruby color