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2001 Reserve Cabernet Sauvignon, Sonoma County

Vintage

Each year, as part of our Reserve program, we select the best blocks from the best vineyards, which are then kept separate through the winemaking process until being selected, barrel-by-barrel, for the final blend. 2001 may be remembered as a comeback vintage. After cool and late vintages from '98 through '00 we welcomed a warmer, earlier harvest. Across the board the 2001 vintage produced rich ripe wines with great intensity and structure.

Vinification

A variety of techniques were used to maximize the distinct character of each lot. For example, all lots were cold-soaked, but some for as little as one day and others for as many as five days. Three different yeasts were used, and the wine was fermented in small lots in open top fermenters and punched down daily by hand. Extended maceration, 16 to 21 days on the skins, provided maximum extraction. All of the lots underwent malolactic fermentation and all were aged for 18 months in French oak barrels, new, one-year and older. We work to extend the fermentation times and reduce the time from pressing to barrel to complete the malolactic fermentation in barrel. This is done to improve the texture and mouthfeel as well as to integrate the flavors. Alcohol 14.5%, Total acidity .59, pH 3.66, Residual sugar .04%. Bottled July 2003. Cases produced 1749.

Tasting Notes

This is the Cabernet equivalent of an iron fist in a velvet glove. It is rich, full bodied, and round, with layers of cedar, blackberry, and chocolate flavors. On the finish, it is long and toasty, with a tannic grip suggesting it will improve with another five to ten years of further aging. Enjoy this wine with broiled steak, beef empanadas, or lamb with black olives and green peppers.

Terry Nolan, Winemaker