WINEMAKING DATA:
Grapes were harvested at an average 24.7º Brix, fermented in stainless steel tanks, then aged 18 months in a combination of new French and American oak barrels (50%) and two-year-old oak (50%) from coopers Sylvain, Demptos, Nadalie, Canton, Taransaud, Vicard and World Cooperage.

The dark ruby-colored 2005 Napa Valley Cabernet Sauvignon resembles a classic Bordeaux both in aromatics and flavor. A rich bouquet of cinnamon, spice, licorice, graphite and caramel are followed by integrated layers of cherry, currant, fresh cream and balanced, sweet tannin, all of which contribute to a youthful, bright, multi-layered wine.

2005 Vintage Notes:
The 2005 vintage was unusually late due to mild temperatures that averaged between 70-80°. From August 1 to October 31, only 15 days exceeded 90°, and even then it never got hotter than 98°. Despite this, color and flavors developed early on, with good sugars, though acids took longer to develop in the ripening fruit.

The first grapes (Sauvignon Blanc) came in September 11th, exactly one month later than the previous year. Fermenting juice showed great color, balance and flavor, similar to the cool growing seasons of ’91, ’94, ’95, and ’99.

The vintage was also characterized by high yields. A wet spring increased tonnage by an average of 30% over expectations, and given that the 2004 vintage came in at 40-50% under projections, there was a 70% swing between the two years, making 2005 yields seem even higher.

Depending on vineyard and crop balance, there will be variability in fruit quality throughout the North Coast. However we were extremely fortunate that the weather stayed dry and mild as long as it did, allowing fruit to avoid dehydration from conditions that were too warm, and mildew from weather that was too wet.