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Wine Details
Price:
$34.50 per bottle
Description:
This wine is 92% Cabernet, 4% Petit Verdot, 4% Merlot. All grapes are estate grown on our mountainside vineyards in Hopland, California. 2002 was a fairly long growing season with few periods of excessive heat. This allowed these grapes to ripen with deep, berry-like flavors and substantial acidity. The grapes were harvested at an average brix of 26.18, TA .68, pH 3.62, and after fermentation had an alcohol of 14.4%.
The must was allowed to spontaneously ferment in one-ton lots. Each lot was punched down by hand 5 times a day for 18 days. The wine was pressed off into 75% new French oak (Taransaud and Remond COF medium toast).
The wine was aged for 28 months with minimal intrusion. It was then bottled and is being held for another year, until its release in January 2006. The wine is highly concentrated, deeply-colored and finely balanced. This vintage, more than any before it, reflects the unique micro-climate and minerally soils of our mountainside vineyards. The wine can be drunk now, but also can be cellared for many years.
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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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