Vineyard

2005 was an ideal growing season with our coolest Summer in 25 years. It was a vintage winemakers dream of because moderate temperatures allowed the grapes to ripen slowly and evenly. Our Cabernet harvest began on October 11.

Cellar

This red wine was created by fermenting the juice with the skins to extract their color and flavor. CO₂  gas (a by-product of fermentation) bubbled up through the skins causing them to float to the top and form the “cap”. To fully capture the grapes’ color and flavor, we pumped juice from the bottom of the tank and sprinkled it over the cap throughout fermentation.

Following the Bordeaux tradition of extended maceration, the wine stayed on the skins for another two weeks to soften the young tannins. We then moved the Cabernet into our caves where it was aged in French (80%) and American (20%) oak barrels. During its first Winter, the wine underwent malolactic fermentation which lowered its acidity and added richness. In its second year, this Cabernet was aged in both oak barrels and tanks. After many blending trials, we added 4% Petit Verdot and 3% Malbec to this Cabernet to increase the wine’s depth and richness. The wine was bottled in August 2007.

Drinkability

At a tasting in August 2023, we tasted the 2005 and here are our notes: Crushed mint, forest floor, Carpaccio, India ink, Picholine olives, black trumpet mushrooms, leather, dried cherries, roasted coffee beans, toast. Well balanced.

At Bottling:

24.7° Brix sugar
0.78 g/100 mls TA
3.48 pH

At Harvest:

14.5% alcohol
0.60 g/100 mls TA
3.65 pH