2002 Cabernet Sauvignon
Heavy Winter rains filled our water table quickly; a mild Spring followed. On May 21st, we received an inch of rain; fortunately bloom was completed, so the vines did not suffer damage. A mild Summer of cool nights and warm days allowed the Cabernet to ripen evenly. Harvest began on September 23rd.
We produced this red wine 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 ensure 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 young tannins. We then moved the Cabernet into our wine 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 4.5% Petit Verdot and 7.5% Malbec to this Cabernet. They gave increased depth and richness to the wine. It was bottled in August 2004.
At a tasting in May 2017, we tasted the 2002 and here are our notes: Still youthful with aromas of blackberries, raspberries and plums, and notes of bittersweet chocolate, mint, cedar and leather.