2004 Cabernet Sauvignon
Stone Farm Vineyard
Sonoma Valley
Alcohol 14.5%  |  pH 3.75  |  Total Acidity .58
480 Cases Produced

Wine Notes [PDF]

Tasting Notes | This single vineyard wine has a supple and complex style that is distinctly Stone Farm. Flavors of spice, toasty oak, cassis, plum and anise are complemented by a firm tannic backbone and a long finish. Serve with rack of lamb, marinated flank steak or roasted duck.

Vineyard | Cabernet Sauvignon and other hearty red varieties thrive in the rocky loam soil of Stone Farm Vineyard, where conditions encourage roots to grow deep and broad in search of water. Because the vines expend most of their energy on root growth, their vigor is controlled. This means smaller yields of grapes with intense flavors and aromas.  While this vintage was grown using sustainable farming methods, Stone Farm Vineyard has received its Biodynamic certification. The 2005 Stone Farm Cabernet Sauvignon will be our first certified-Biodynamic vintage of this wine.

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 build body and a luxurious mouthfeel, this wine underwent a 26-day maceration on the skins in an open-top fermentor. Rich in dark berry fruit, this wine was aged in French oak for 17 months and then bottled in June 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.