2005 Cabernet Sauvignon

Winemaker's Notes

2005 was an ideal growing season with our coolest Summer in 25 years. It was a vintage winemakers dream of because moderate temperatures allowed the grapes to ripen slowly and evenly. Our Cabernet harvest began October 11 with the grapes measuring:

This red wine was created by fermenting the juice with the skins to extract their color and flavor. CO2  gas (a by-product of fermentation) bubbled up through the skins causing them to float to the top and form the “cap”. To fully capture the grapes’ color and flavor, 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 on the skins for another two weeks to soften the young tannins. We then moved the Cabernet into our caves where it was aged in French (80%) and American (20%) oak barrels. During its first Winter, the wine underwent malolactic fermentation which lowered its acidity and added richness. In its second year, this Cabernet was aged in both oak barrels and tanks. After many blending trials, we added 4% Petit Verdot and 3% Malbec to this Cabernet to increase the wine’s depth and richness. When bottled in August 2007, the wine had:

The 2005 Cabernet opens with aromas of cassis, mint and spice in a well-balanced bouquet. The exceptional growing season gave this wine a fruit richness that is evident on the palate. Bittersweet chocolate, beef, cedar and leather notes enhance the bouquet. Its long, chewy finish adds complexity and depth to the wine. Like its predecessors, the 2005 will continue to develop well for at least an additional ten years.

February 2010