2007 Cabernet Sauvignon

Vintage

Warmer winter and spring temperatures led to earlier than normal bud-break, bloom and set. The summer was cool and mild with a brief heat spike near Labor Day and limited precipitation later in September. The second week of October saw more significant precipitation followed by a period of Indian summer. Harvest was about one week earlier than normal. All in all it was an exceptional vintage.

Vinification

The grapes came from the upper block at the top of the site. Two-thirds of the grapes were crushed to a tank and fermented on the skins for 24 days. The cap was gently pumped over with a "sprinkler" twice a day. The other third was fermented in open-top fermenters and punched down twice a day. The wines were pressed off and then put in Taransaud French oak barrels, 40% new, and aged for 22 months before bottling unfined and unfiltered.

Tasting Notes

The color is a characteristic deep ruby purple. Classic black currant aromas make an initial greeting followed by loads of blackberry and some tobacco and licorice. Blackberry, cherry and vanilla flavors abound on the first taste. Repeated visits reward the palate with additional layers of complexity. Blackberry jam highlights the long and pleasurable finish. Well-balanced and structured while being soft and approachable. Will easily allow aging for 12-15 years.

Technical Information

Harvest Date: October 8, 2007, Sugar: 25.7 degrees Brix, Titratable Acidity: 5.5 g/l, pH: 3.70, Alcohol: 14.5%, Cases produced: 712.

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