2004 Cabernet Sauvignon
An excellent growing season – good Winter rains followed by a mild Spring and Summer – brought an even-paced harvest. Excitement came September 4-6 when a wildfire burned 12,500 acres in the hills behind the winery. Harvest began on September 29.
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 5.5% Petit Verdot and 4.5% Malbec to this Cabernet. They gave increased depth and richness to the wine. It was bottled in August 2006.
At our Annual Vertical Tasting in January 2017, we tasted the 2004 and here are our notes: Briars, carpaccio, blackberries and forest floor aromas. Full, chewy, rich. Flavors of bittersweet chocolate, juniper berries, mint and leather add richness to the palate.