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2008 Fall Releases2005 Cabernet Sauvignon, Backus Vineyard
BLEND & GRAPE SOURCE: 93% Cabernet Sauvignon, 4% Petit Verdot and 3% Malbec from the estate-owned Backus Vineyard in Oakville. WINEMAKER'S NOTES: Grapes were harvested Sept. 29, 30 and Oct. 7 at an average 25° Brix, fermented in stainless steel tanks, then aged 24 months in new French oak barrels and bottled without filtration in January, 2008. The 2005 Backus Vineyard Cabernet Sauvignon yielded a classic, more European-style wine early on as it aged in barrel. The wine evolved slowly, showing beautiful weight and aromatics after one year which continued to increase after the second year. The result is a deeply ruby colored wine with hints of graphite, freshly ground espresso bean, crushed stones, ripe dark berries and plum, all of which contribute to an enticing bouquet. The texture is layered with ripe, well-integrated tannins along with a velvety, seamless finish. The 2005 wines are sure to be long lived.Click here to read more. 2005 Insignia
BLEND & GRAPE SOURCES: 92% Cabernet Sauvignon, 7% Merlot and 1% Petit Verdot from estate-owned vineyards in Rutherford (30%), South Napa (22%), St. Helena (17%), Oakville (17%) and Stag’s Leap (14%). WINEMAKER'S NOTES: Grapes were harvested between September 19 – November 1, 2005 at an average 25.0° Brix, fermented in stainless steel tanks, then aged 24 months in 100% new French oak barrels from coopers Taran-saud, Dargaud Jaegle, Nadalie, Demptos and Vicard. The 2005 vintage was a year in which the wine was more austere early on, almost “Bordeaux”-like. After two years in barrel, the wine blossomed, showing amazing depth, texture and vibrant fruit qualities. Deeply colored, concentrated and layered, with floral, anise, black cherry and graphite aromas, this wine is classically structured with excellent acidity, well-balanced tannins and a mouth-staining, persistent finish.Click here to read more. 2006 Merlot
BLEND & GRAPE SOURCES: 76% Napa Valley Merlot and 24% Cabernet Sauvignon from estate-grown vineyards. WINEMAKER'S NOTES: Grapes were harvested between Sept. 27 – Oct. 19 at an average 25.5° Brix, fermented in stainless steel tanks, then aged 18 months in a combination of new French oak barrels (40%) and one to two-year-old French oak (60%), before being blended and bottled in June, 2008. The 2006 Merlot is layered with aromas and flavors of blackberry, red plum, tobacco, anise and cedar, which lead the way to a delicate tannin structure and velvety finish.Click here to read more. 2007 Sauvignon Blanc
BLEND & GRAPE SOURCES: 100% estate-grown Sauvignon Blanc from our Spring Valley ranch outside of St. Helena. WINEMAKER'S NOTES: Grapes were harvested August 17 – 21 at an average 23.0° Brix, then barrel fermented and subsequently aged for ten months in a combination of new French oak barrels and puncheons (33%); one to three-year-old French oak (55%) and stainless steel drums (12%). The lees were stirred both during fermentation and after alcoholic fermentation and the wine was bottle in June 2008. Aromatic notes of pink grapefruit, lime blossom and honeydew are layered with hints of spice and caramel, creating a creamy, floral, focused finish. Click here to read more. | ||||
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