2000 Cabernet Sauvignon
A moderate Winter followed by a warm Spring led to an early budbreak. Two inches of rain in May followed by record heat in June slowed the vine’s growth. Light showers in mid-September didn’t damage the fruit, but reinvigorated the vines. We began harvesting the Cabernet on October 4.
We fermented Cabernet juice with the skins to ensure thorough color and flavor extraction by pumping the juice from the bottom of the tank and sprinkling it over the skins. 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.
We also produced two other Bordeaux grape varieties – Petit Verdot and Malbec – to intensify our wine’s color and add complexity to the midpalate. In 2000 we made five barrels of each and after many blending trials, we added 4% Petit Verdot and 6% Malbec to this Cabernet. Although they are difficult to discern, we believe their addition was successful because they added depth and richness to our wine. Bottled in August 2002.
At our Annual Vertical Tasting in January 2018, we tasted the 2000 and here are our notes: Blueberries, dried cherries, black trumpet mushrooms, cigar box, mint, leather, milk chocolate. Soft, velvety tannins.