WINEMAKING DATA:
Grapes were harvested at an average 24.2º Brix, fermented in stainless steel tanks, then aged 18 months in a combination of new French and American oak barrels (51%) and two- to three-year-old French and American oak (49%) from coopers Sylvain, Demptos, Nadalie, Canton and Taransaud. The wine  was subsequently blended and bottled in June and July, 2006.

Due to the ripeness of the 2004 grape harvest, the final blend for the ‘04 Cabernet boasts ultra concentration and lusciousness. The wine is a striking example of the vintage with aromas of soy, graphite and hints of baking spices, as well as generous amounts of Bing cherry, cassis, and other dark fruits in the fragrant nose.  Sweet oak, spice and compelling grapy extract lead to a  long, persistent finish.

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.