1996 Cabernet Sauvignon

Recent Tasting Notes

Aromas of dried cherries, beef, deep/rich aromas of tobacco, earthy, cigar box. A little closed in. Spicy.
 

Winemaker's Notes

The 1996 growing season began with a mild winter and good rainfall. Our budbreak in early April was perfect and we looked forward to a bountiful year, but heavy rains during bloom significantly reduced the yield. Cool summer temperatures delayed the Cabernet harvest, but thanks to the small crop, it ripened before the fall rains. Harvested October 10th through the 14th, the juice measured:

The color for red wine comes from the grape skins. Unlike white wine production, we ferment the juice with the skins to extract as much color and flavor as possible. CO2 gas (a by-product of fermentation) bubbles up through the skins causing them to float to the top and form the “cap”. To insure thorough extraction, we pumped juice from the bottom of the tank and sprinkled it over the cap throughout fermentation.

Following the Bordeaux tradition of extended maceration, the wine stayed with the skins for another two weeks to soften the Cabernet tannins. The wine was then drained and the skins pressed. The first year of aging was in French (80%) and American (20%) oak barrels in our caves. During its first winter, the wine underwent malolactic fermentation which reduced the acidity and added richness. In its second year, the 1996 was aged in both oak barrels and tanks. Prior to bottling, this Cabernet had a light fining to soften its tannins. Bottled in August 1998, it had:

Like its predecessors at this stage, the 1996 Cabernet opens with bright berry fruit, dark chocolate, hints of cedar and toast. Its youthfulness is obvious in the mouth-supple and rich cherry flavors that linger through its sweet vanilla finish. The 1996 has the backbone from the fruit to allow it to mature and develop for at least an additional ten years.

February 2001