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Wine Details
Price:
Description:
The 2001 Dyer Vineyard Cabernet Sauvignon is the 6th vintage from our vineyard, and we feel it is perhaps the best yet. The season was spectacular—early budbreak, no spring frost, no rain after April, and a mild summer with no daytime temperatures over 100 degrees during August and September (the critical last stages of ripening occur best under mild conditions). We harvested on October 1, as the grapes achieved perfect ripeness. Our yield was a modest 2.4 tons/acre. The vineyard was picked in one day and fermented as a field blend—80% Cabernet Sauvignon, 10% Cabernet Franc, and 5% each Merlot and Petit Verdot. After 19 days on the skins, the new wine was place in French oak barrels (one-third new) where it underwent malolactic fermentation. After several racking for clarity during its 20 months in barrels, the wine was bottled on July 3, 2003 (Dawnine’s birthday!). Our tasting notes read: loads of cherry and current aromas, with background notes of anise and chocolate—full and rich on the palate with muscular, yet supple tannins.
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Varietal Definition
Cabernet Sauvignon:
Cabernet Sauvignon is the most widely planted and significant among the five dominant varieties in France’s Bordeaux region, as well as the most successful red wine produced in California. Though it was thought to be an ancient variety, recent genetic studies at U.C. Davis have determined that Cabernet Sauvignon is actually the hybrid offspring of Sauvignon Blanc and Cabernet Franc. Cabernet Sauvignon berries are small with black, thick and very tough skin. This toughness makes the grapes fairly resistant to disease and spoilage and able to withstand some autumn rains with little or no damage. It is a mid to late season ripener. These growth characteristics, along with its flavor appeal have made Cabernet Sauvignon one of the most popular red wine varieties worldwide.
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Merlot:
Merlot is known as a Noble Bordeaux varietal. Although it came to France in the first century, it was not named until the 1880s. Merlot was originally used only for blending, as it is soft and compliant, very useful in softening other Bordeaux wines like Cabernets. Recently in California and Chile it became popular as a 100% varietal wine. Merlot tends to be easier to grow in a variety of soil conditions and is harvested earlier in the year than Cabernet. Although most Merlots are made to be drunk earlier, there are many with complexities of a Cabernet. Flavors of plum, black cherry, violet, chocolate and orange pair well with rich, red pasta dishes, hearty chicken dishes, and any beef combination that you fancy. The perfect match of course is chocolate. Not only does the chocolate compliment the wine and vice-versa, but the essence of both flavors linger eternally.
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Petit Verdot:
Petite Verdot is one of the five noble Bordeaux varietals, essentially acting as the nuts and bolts in most Bordeaux blends. With intense color and racy flavors, this wine possesses elements of pencil shavings, dark fruit presentation and a subtle complexity, which can be appreciated by even the most discerning palate.
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Cabernet Franc:
Cabernet Franc is an accessible, spicy, herbal, dark blue grape variety that is often compared to Cabernet Sauvignon. Cabernet Franc tends to be softer and has less tannin than Cabernet Sauvignon, although the two can be difficult to distinguish. Sometimes the French refer to Cabernets, which could mean either of the two grapes. Its typical aromas include an herbaceous and pronounced peppery nose, even in ripe fruit, and something eerily like tobacco. The Cabernet Franc ripens at an earlier stage, which gives it reason to exist in the Bordeaux area. In the Loire, where we find it a lot, it gives a clear red fresh and fruity wine.
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