Nose
lavish aromas of ripe dark fruits (blackcurrants, blackberry and boysenberry) mingled with loamy earth, dark chocolate, vanilla cream and briary spice scents.
Palate
Full and lush on the palate, its dense, mouthfilling, black fruit and dark chocolate flavors are framed by fine, ripe tannins, which give the wine a seamless, sumptuous texture and long, savory finish.
Growing Conditions
In 2005, a warm late winter spurred early bud break, but a cool, wet spring set back vine development. Atypically cool temperatures continued throughout most of the summer, which slowed ripening and prolonged the growing season. Warm, sunny weather in September and October, however, brought the harvest to fruition in fine fashion, enabling us to harvest our benchland grapes at perfect ripeness between October 15th and 17th.
Winemaking
To craft our Benchland Select Cabernet Sauvignon, Cakebread Cellars winemaker Julianne Laks ferments the fruit from each vineyard site separately, employing the tank sizes, yeast strains, fermentation temperatures and maceration techniques best suited to each lot, which vary not only by location and ripeness level, but also by clonal type. These specialized fermentations and the lot-specific barrel aging regimens Julianne employs ensure that the finest attributes of each vineyard site are reflected in the final blend. The 2005 Benchland Select Cabernet Sauvignon aged a total of 21 months in French oak barrels, 38% new, before bottling in July, 2007.
Aging
21 months in French oak, 38% new
