2004 Reserve
Cabernet Sauvignon
Sonoma County
Alcohol 14.5%  |  Total Acidity .59  |  pH: 3.78

Wine Notes [PDF]

Tasting Notes | Elegant, yet full-bodied, our 2004 Reserve Cabernet Sauvignon draws its complexity from the blending of character-rich fruit from eight different vineyards. Flavors and aromas are reminiscent of dark chocolate, black cherry, black currant, toast, oak and vanilla. Long and ample on the palate, the finish sustains the enjoyment. Pair with filet mignon in port or Madeira sauce, roast duck or New York strip steak.
 
Vineyard | Our Reserve Cabernet Sauvignon is the ultimate expression of vintage and varietal.  Crafted barrel by barrel from select vineyard blocks, only the finest lots receive the Reserve designation.  The selection process for our Reserve Cabernet begins in the vineyard, where we identify hillside sites that consistently produce fruit with firm tannic structure, balance and intense black fruit flavors.

Vintage | Warm weather jump-started the 2004 growing season, but cooler temperatures followed, promoting an extended spring bloom. Long bloom can affect the uniformity of red grapes, which in turn can cause clusters to ripen unevenly. In our vineyards, we green drop (remove grapes while they are still green) to balance the crop, promote uniformity and eliminate late ripening fruit at the end of veraison (when grape color changes). Summer was moderate without any heat waves, but by the end of July it was clear we could expect an early harvest. Unusually low humidity and high temperatures in late August and September sent grape sugar soaring before flavors had matured. But our growers were able to manage their vineyards so that by the end of September, we had harvested an outstanding vintage. With some of the best overall quality in years, the 2004 vintage produced grapes with ripe and well-developed flavors.

Winemaking | To protect the character of this hand-selected fruit, we cold soak all the berries. The wine is fermented in small lots in open top-fermentors and punched down daily by hand.  Extended maceration—16 to 21 days on the skins—provides maximum extraction.  All lots undergo malolactic fermentation and aging for 19 months in French oak barrels.  Malolactic fermentation is completed in barrel to improve the texture and mouthfeel of the wine and to fully integrate the flavors.  The wine was bottled in September 2006. 

Benziger Farming Practices | At Benziger Family Winery, we are dedicated to winemaking that reveals the true character of the vineyard, the varietal and the vintage in certified-sustainable, -organically grown and  -Biodynamic® wines defined by individuality and the passion of the people who make them. Through our commitment to natural farming and environmentally and socially responsible business practices, we strive for sustainability and the preservation of our Sonoma Mountain family winery for generations to come.