The 2004 Cabernet Sauvignon grapes came from the Spicer’s Vineyard in the Stags Leap District of Napa Valley, CA. The property is located next to some of the world’s most famous properties like Silverado Vineyards, Shafer and Pine Ridge. This single vineyard bottled 2004 Cabernet Sauvignon, Spicer Vineyard, Stags Leap District, Napa Valley is produced in the Bordeaux style with 100% Cabernet Sauvignon.
Winemaking
The grapes were harvested in late October 2004 at 25 degree Brix. They were hand picked into ½ ton bins, gently destemmed, cold soaked for 48 hours and fermented in ¾ ton bins. The grapes were punched down twice a day until dry. The wine then went through extended maceration on the skins for 3 days for full extraction of flavors and color. The wine was pressed to barrel for malolactic fermentation, racked off and put into 80% new French Oak and 20% one-year-old American Oak barrels for 20 months to ensure their complex flavors. Each barrel was hand racked three or four times before it was bottled in September 2007.
Tasting notes:
Big mocha and dark chocolate dominate this Cabernet which has a silky mouth feel all the way through. With just the right amount of acid to balance the fruit, it makes for a remarkably deep rich complex wine. The silky dark chocolate finish will keep you asking for more. With time it will only get better.
2004 Galleron Vineyard
Rutherford
Cabernet Sauvignon
The 2004 Vintage
The 2004 Cabernet Sauvignon grapes came from the Galleron Vineyard in Rutherford, CA. The vineyard is located on Highway 29 near Franciscan Vineyard and Winery. This single vineyard 2004 Cabernet Sauvignon is produced in the Bordeaux style with 100% Cabernet Sauvignon.
Winemaking
The grapes were harvested in late October 2004 at 25 degree Brix. They were hand picked into ½ ton bins, gently destemmed, cold soaked for 48 hours and fermented in ¾ ton bins. The grapes were hand punched down twice a day until dry. The wine then went through extended maceration on the skins for 3 days for full extraction of flavors and color. The wine was pressed to barrel for malolactic fermentation, racked off and put into 75% new French and American oak and 25% one-year-old French barrels for 20 months to ensure their complex flavors. Each barrel was hand racked three to four times before bottling in September 2007.
Tasting notes:
Bright cherry, milk chocolate and creamy vanilla dominate this full-bodied Cabernet. Noticeable new oak nuances nicely follow the big fruit flavors. It has hints of tobacco and cedar that show very nicely as it finishes. There is good color, a deep complex lengthy finish and acid that balances out the fruit with elegance. With its firm, nice tannins it may be consumed now or cellared for future enjoyment.
2004 Galleron Vineyard 
