boasts enticing ripe blackberry, black cherry and blueberry fruit aromas, accented by subtle scents of chocolate, earth and leather.
On the palate, the wine’s intense, concentrated, black fruit and wild cherry flavors are enriched by roast coffee and toasty oak tones, with ripe, supple tannins and refreshing acidity anchoring the long, fruitful finish
In 2004, an unusually balmy late winter, consistently warm spring and summer temperatures, and several late-summer heat spells resulted in the earliest Cabernet Sauvignon harvest since 1981. The early budbreak, combined with light crop loads, produced grape clusters with small berries and intense, concentrated flavors, resulting in wines of great depth, concentration and structure. The grapes for our 2004 Cabernet Sauvignon, which was blended with 12% Merlot and 1% Cabernet Franc, were harvested between September 4 and October 27, 2004.
After crushing and cold-soaking the fruit for 24-36 hours to enhance extraction, the juice from each vineyard lot was fermented separately in temperature-controlled stainless steel tanks, at warm temperatures, to fully extract color and flavor. Fermentation completed in approximately seven days, but the wines macerated on the skins for an additional three weeks to maximize color and flavor extraction and enhance tannins. The free run juice from each lot was then drained and transferred to French oak barrels, 57% new, for aging. During this period, we frequently taste each lot to monitor its aroma and flavor development, texture, and oak character. In spring, 2006, the lots chosen for our Napa Valley bottling were blended, and subsequently aged an additional 14 months in barrel before bottling in July, 2006.
20 months in French oak barrels, 57% new