1998 Cabernet Sauvignon

Recent Tasting Notes

Aromas of tobacco, cedar, hint of smokiness, toasted bread. Chewy, mint and red fruit (strawberry, cherry) components, lighter than 1997.
 

Winemaker's Notes

A long, wet Winter and Spring led to a slow start in the vineyard. Budbreak and bloom were two weeks later than normal. Cool Summer days allowed the grapes to ripen slowly and develop richer flavors. Harvest was a month later than normal (and rain free!). On October 21, we began harvesting the Cabernet with the juice measuring:

To produce this red wine, we fermented the juice with the skins to extract as much color and flavor as possible. CO2 gas (a by-product of fermentation) bubbled up through the skins causing them to float to the top and form the “cap”. To insure thorough color and flavor extraction, we pumped the 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 on the skins for another two weeks to soften the Cabernet tannins. We then drained the wine and pressed the skins. 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 its acidity and added richness. In its second year, the 1998 was aged in both oak barrels and tanks. This Cabernet received a light egg white fining to soften its tannins. Bottled in August 2000, it had:

The slow, cool growing season of 1998 produced rich fruit with aromas of blackberry, cedar and mint which are evident in the wine’s bouquet. Elegant in flavors with sweet vanilla and dark chocolate nuances, the 1998 Cabernet has a soft entry on the palate that opens into round tannins and a supple finish. Like its predecessors, 1998 has the structure to develop well for at least an additional ten years.

February 2003