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The Wine
This wine is our only blend, made from four of our estate vineyards:
50% Cabernet Sauvignon, 26% Cabernet
Franc, and 24% Merlot, all aged in French Oak for 22 months and
blended during the second year.
Rich garnet
in the glass, leading into a nose reminiscent of dried plums,
blueberries, raspberries, and - yes - dark grapes! The palate
finds ripe bing cherries, lush berries laced with a kiss of
cassis, and richly tanned leather with hints of fine pipe tobacco.
The
velvety, smooth finish lingers with the wine's easily elegant
structure.
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The Vineyards
The oldest, George's, is 2 acres established in 1972 with cuttings
from the original Paul Masson vineyards, which Martin Ray owned
in the 1930's and 1940's. Next are five acres of Cabernet Franc
vines which date back to the original stock brought to our “Chaine
d’Or” region by French grape expert Pierre C. Pourroy
around the turn of the century. Our vines were planted in 1985
with cuttings from what was then Congress Springs Vineyards.
Then are two, more recent Cabernet Sauvignon
vineyards: 3 acres of Valley View planted in 1989 and 6 acres
of Lone Oak
planted in 1991. Finishing the blend is one acre of Merlot planted
in 1998.
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Fermentation and Aging
Picked in small lots in September and October for ideal ripeness,
cold-soaked for two days, then temperature controlled fermentation
with pumpover or punchdown four times a day. Following fermentation,
the wine was pressed off the lees, and the jucce settled
overnight, before transfer to French oak
for
22 months of barrel aging. The final blend was
made in the second year of aging. 280 cases were bottled in August
2004.
The Vintage
With a warmer than usual February, bud break came early, in
the first week of March. Two weeks later, the 80% of normal annual
rains ended. May and June were warmer than normal, giving the
vines a good start. After that, the growing season was long,
dry and mild, with only a few brief heat spikes moderated by
the cool climate. Thus, the Bordeaux varieties have fully ripened
flavors. Tannins are highly extractable and color is intense.
Truly, a fine vintage. |
