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2002 "Ty's Red", Caton Vineyards, Sonoma Valley

Vineyard

Located in the foothills of Sonoma Valley, Caton Vineyards is defined by varying sun exposures and different soil types that naturally produce small yields of these Bordeaux varietals. Meticulous tannin management preserves the vineyard character while imparting a rich mouthfeel, soft texture and integrated tannins.

Vintage

Vintage 2002 started wet, even before the calendar said it was 2002 - we almost had our seasonal average of rain before the New Year - with January and February being unusually dry and typically cold. We had light rain at the end of March that slowed down budbreak but without causing any major problems. Unsettled weather through spring kept things interesting. More cool weather in May extended bloom, which could have caused uneven ripening. At the end of May we were about two weeks behind 2001. Veraison began in late July, later than average, but earlier than 1998 and 1999. Moving into the final stages of the growing season we were in pretty good shape considering that our summer had been fairly mild. 2002 was a vintage won in the vineyard, beginning shortly after budbreak with shoot thinning, and on through the season with crop thinning to balance the vines and eliminate any damaged or delayed fruit. This work by our growers allowed us to bring in ripe, uniform, high quality fruit with intense flavors and nice natural acid levels.

Vinification

Harvest of all lots occurred on September 20, 2002. The fruit underwent a 3-day cold soak before a brief 8-day fermentation in small bins and open top fermentors. After a minimalist regimen of daily punchdowns, the wine was sent immediately to barrel. The wine aged for 18 months in French oak before bottling in May of 2004. Alcohol 14.5%, pH 3.84 Total Acidity .59, Residual Sugar .04%. Only 219 cases produced.

Tasting Notes

This single vineyard wine is a splendid example of the more creative, upscale blends that I enjoy experimenting with. It's fleshy, generously flavored, and well balanced, but without seeming heavy or too tannic to enjoy now. It is full-bodied and very supple on the palate, with a smooth, long finish, tasting of dark plums, tobacco, spicy oak, cassis, and baked cherry. Serve with roast rabbit, veal stew, meatloaf, or barbecued lamb.

Terry Nolan, Winemaker