WINEMAKING DATA:
Grapes were harvested at an average 24º Brix, fermented in stainless steel tanks, then aged 14 months in a combination of two to four-year-old French and American oak barrels, and  large oak uprights. The wine was then blended and bottled in May, 2006.

Selective blending creates Innisfree Cabernet Sauvignon, and in 2004 we assembled wine from young or newly developed vineyard blocks for this label.  The wine contains bright, cherry-like flavors and is constructed to be enjoyed over the near term.

2004 VINTAGE NOTES:
High quality and reduced yields characterized the 2004 vintage, which started out quite warm in early spring, then settled into a balmy weather pattern through July and most of August where mornings were cool and afternoon temperatures stayed in the low to mid-90’s.

However, on August 27th a three-week heat spell began with many days measuring over
100 degrees. As a result, some of the ripening fruit became dehydrated and had to be
removed from the vines prior to harvesting. Depending on location, crop yields were reduced ten to forty percent.

Our job in crafting the 2004 wines was to moderate over-ripe characteristics, but from the very beginning the aromas and flavors drifting out of the fermenters signaled outstanding quality. Color and extract were high. In barrel, reds appeared rich and forward in structure -- characteristics that have continued to evolve and develop with bottle age.