2005 Blend from Napa Valley

Fermentation

Our vineyards were harvested near the end of October and the first of November. Average Brix ranged from 25 to 27.5 with total acids ranging from 5 to 6.5 grams/liter. The fruit & must were hand selected using sorting tables. The musts were fermented in open top tanks and punched down 3 to 4 times per day. Fermentations ranged from 8 to 12 days. Barrel aging regime was 50% new and 50% used French oak barrels, using tight grain, 30 month air dried oak, with a medium toast level, giving maximum integration with the wine.

Cooperage

No cooperage notes added

The Vineyards

This blend is made up of five vineyards. Our oldest Cabernet Sauvignon vineyard is o Mt. Veeder at the 1,400 foot level, with a south-west exposure. The soils are uplifted sedimentary clays. We have been working with this vineyard, owned by Dr. James Konrad, for 27 years, and the wines are consistently filled with black cherries, blackberries, and full, structured tannin profiles. Our Estate vineyard is in the heart of the St. Helena appellation on Bale loam soil in a region III. It is now in its seventh year and is planted to "Cabernet, Malbec and Petit Verdot. These are co-fermented and provide dark color, pepper, and forward perfume, with a long rich finish to the final blend. The third vineyard, also on Mt. Veeder is at the 1200 foot level, on a ridgetop with multiple exposures, and with the same sedimentary clays as the Konrad vineyard. This vineyard gives us Cabernet Sauvignon, Cabernet Franc, Malbec, ad Petit Verdot from these various sites. The Cabernet and Malbec contribute red and black profiles and the Cabernet Franc and Petit Verdot add high tone aromatics and structured tannins. The forth Cabernet vineyard is from the Spring Mountain district in Mayacamas range just west of St. Helena. This vineyard has a southeasterly exposure, and yields red fruit profiles, and round, fine-grain tannins. The fifth vineyard. is on the western bench of the Napa Valley in the Yountville appellation, on alluvial, loamy soils. This vineyard has both Malbec and Petit "Verdot. These both contribute a textural element with ripe tannins that add to the wine's mid-palate.

The Growing Season

No growing season notes added