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Spring 2002 Newsletter
General Winery News Winemaking News Special Report Uncorked! From our Hospitality Staff New Releases Awards and Reviews Personnel Corner |
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New Releases: Updated logo and label
New releases include 1999 Cabernet Sauvignon, 1999 Merlot, 2000 Red and White Pastiche, 2001 Sauvignon Blanc and 2001 Eisrébe
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BLEND: 78% Cabernet Sauvig-non, 22% Merlot from estate-owned vineyards and independent growers. WINEMAKER NOTES: Compared to some of the previous vintages, anxiety levels were mild as the 1999 harvest approached and we observed grapes ripening slowly under moderate temperatures. Although it was initially predicted that the strength of the vintage would be in white varietals, the 1999 Cabernet Sauvignon is proving to be one of the best Cabernet vintages in the last ten years. Concentrated ripe, sweet fruit is complemented by roasted red and black fruit flavors and a smoky oak component. |
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BLEND: 100% estate-grown Scheurebe from our Spring Valley ranch.
BACKGROUND: In 1994, the desire to produce an ice wine, or Eiswein as it is called in Germany, prompted us to adopt an innovative program, whereby Scheurebe grapes would be picked late in the season and then commercially frozen, thereby concentrating their already-high sugar levels. We called the wine "Eisrébe." Although German Eisweins are produced from fruit that is actually picked frozen from the vine, we found that by freezing the grapes ourselves we could fashion a delicious dessert wine that is viscous and smooth, with excellent acidity to balance the sweetness. WINEMAKER NOTES: The 2001 growing season was ideally suited to this early ripening varietal, with a prolonged hang time allowing flavors to develop in accord with desired sugar and acid levels. The result is a stunning wine containing pear and citrus-like aromas and flavors, with excellent acidity balancing the high sugar content. This wine is equally at home as an afternoon aperitif or post-dinner dessert wine. |
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RELEASE DATE: Spring 2002.
BLEND & GRAPE SOURCE: 71% Cabernet Sauvignon, 21% Merlot, 6% Petite Verdot, 1% Malbec and 1% Cabernet Franc, primarily from estate-owned vineyards in Stag's Leap and Rutherford, with additional fruit coming from independent growers in Carneros and St. Helena. WINEMAKER NOTES: The outstanding 1999 vintage was characterized by a long growing season which allowed flavor development to proceed at a measured pace. Temperatures were mild, there was no threat of rain, and warm weather in mid-July allowed the crop to mature into picture-perfect clusters of small berries which, by harvest, displayed optimal color, flavor and acid levels. The Insignia from this growing season is a deep, black cherry red color, with aromas of roasted black fruit, licorice, cedar and spice. The tannins are rich and full in flavor and texture to give this wine incredible depth and length in the finish. |
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BLEND: 100% Merlot from estate vineyards in Yountville (70%) and independent growers (30%). WINEMAKER NOTES: The exceptional quality of this year's Merlot, along with increased crop yields, allowed production levels to rise substantially from last year, and we are pleased to have sufficient quantities of this wine to permit national distribution. It is well worth seeking out for its bright aromas of red cherry, cranberry and coffee and its juicy, nicely focused flavors of red fruit and spice, framed by ripe tannins. |
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| BLEND: 50% Grenache, 25% Mourvèdre and 25% Syrah from Monterey and Napa Counties. WINEMAKER NOTES: Our version of a Côtes du Rhône blend, this versatile wine combines spicy/jammy aromas, concentrated plum and berry-like flavors and a smooth, balanced finish. It is perfect choice for barbecues, stews and spicy-styled dishes. |
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BLEND: 27% Chardonnay, 25% Viognier, 25% Scheurebe and 23% Semillon, primarily from Napa County.
WINEMAKER NOTES: Similar to an Alsatian white wine, this blend of four different varieties offers delicate floral aromas, and flavors evoking pear, citrus and spice. An excellent choice for poultry and seafood dishes. |
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BLEND: 95% estate-grown Sauvignon Blanc from Spring Valley vineyards on the home ranch outside of St. Helena, 5% Spring Valley Semillon.
WINEMAKER NOTES: The roller-coaster year of 2001 began with a warm spring and early budbreak, hot temperatures in June, a cooling trend throughout the summer, then a heat spell of 100 degree days the first week of October. Nevertheless, the vintage is perceived as similar to 1994, which was considered among the best of a string of great vintages in the 90's which produced big, flavorful, concentrated wines. Early-ripening Sauvignon Blanc responded well to the warm spring and moderate summer temperatures, and achieved high sugar and acid levels well before the heat spell later in the season. The result is a wine with clean, crisp, citrus-like flavors and aromas, with a subtle grassy component that is typical of this versatile white varietal. |
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