Nose
seductive aroma of perfectly ripened black fruits laden with scents of black figs, chocolate and smoky, toasty oak.
Palate
On the palate, the wine delivers opulent, mouth-filling, ripe blackberry and black plum flavors balanced by firm tannins and crisp natural acidity
Growing Conditions
The 2001 vintage was a bit of a roller coaster ride. A warm March led to early bud break, followed by April frosts that reduced the crop in some north coast regions. May and June were warm, ensuring a healthy bloom and grape set, but the weather turned cool in July. A brief mid-August heat spell reignited the ripening process, which slowed again with cool weather in late August and early September. Fortunately, a classic California Indian summer ensued, bringing the harvest to fruition in October with a moderate crop of fully ripened, small-berried Cabernet Sauvignon grapes blessed with ripe, intense flavors.
Winemaking
After the grapes were crushed, the unfermented juice and skins (must) were cold-soaked in tank for two days prior to fermentation to enhance color and flavor extraction. After fermentation commenced, the juice was drained from one stainless steel tank to another and back again (a technique known as rack-and-return), to foster even more color and flavor extraction and encourage the formation of the phenolic compounds that produce smoother tannins. After fermentation completed, the juice and skins were allowed to macerate for an additional 3.5 weeks, with daily pumpovers, to further extract flavor and soften tannins. The wine was then pressed and transferred to French oak barrels, 75% new, where it aged 23 months prior to bottling in August 2003.
Aging
23 months in French oak, 75% new
