1997 Cabernet Sauvignon

Recent Tasting Notes

Dusty, bittersweet chocolate, tighter aromatics, hint of mint, cherries. Dark chocolate, less fruit sweetness than other vintages, aging more slowly, sill young. 
 

Winemaker's Notes

1997 began with a flash, literally. At 1:20 am, January 1st, Sausal Creek, which runs next to the winery, became a raging torrent. It destroyed our pumphouse and ripped through our fences, but fortunately, our vines were spared. We had an uneventful Spring and warm Summer; an early harvest was expected until rain hit on August 18, dropping 1 3/4”. Moderate temperatures followed and harvest was almost leisurely. When it began on September 27, 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 pump juice from the bottom of the tank and sprinkle it over the cap throughout fermentation.

Following the Bordeaux tradition of extended maceration, the wine stayed on the skins for another two weeks to soften the grape 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 lowered the acidity and added richness. In its second year, the 1997 was aged in both oak barrels and tanks. Prior to bottling, this Cabernet had a light fining to further soften its tannins. Bottled in August 1999, it had:

Despite the challenges of Mother Nature, 1997 is an exceptional vintage. It opens with dark chocolate, sweet vanilla and cedar aromas that intensify on the palate. Ripe plums, fresh mint, and toasty oak flavors add to its complexity. This Cabernet has the depth and richness to develop and age well for 15 years.

February 2002