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.
2005 Spicer Vineyard
Stags Leap Cabernet Sauvignon
The 2005 Vintage
The 2005 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 2005 Cabernet Sauvignon, Spicer Vineyard, Stags Leap District, Napa Valley is produced in the Bordeaux style with 100% Cabernet Sauvignon. It is unfiltered, unfined and unforgettable.
Winemaking
The grapes were harvested the three week of October 2005 at 24.8 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 color. The wine was pressed to barrel for malolactic fermentation, racked off and put into 70% new French Oak and 30% one-year-old American Oak barrels for 22 months to ensure their complex flavors. Each barrel was hand racked four times before it was bottled in September 2007.
Tasting notes:
Black dark berry flavors dominate this full-bodied Cabernet. An elegant and silky entry precedes a toasty, rich chocolate, hint of spice and dark fruit finish. This remarkably complex Cabernet Sauvignon shows a long finish with many layers and depth. With its firm, structured tannins it may be consumed now or cellared for future enjoyment.
2005 Galleron Vineyard
Rutherford Cabernet Sauvignon
The 2005 Vintage
The 2005 Cabernet Sauvignon grapes came from the Galleron Vineyard in Rutherford, CA. The vineyard is located on Highway 29 and Galleron Lane, near Franciscan Winery. This single vineyard 2005 Cabernet Sauvignon is produced in the Bordeaux style with 100% Cabernet Sauvignon. It is unfiltered and unforgettable.
Winemaking
The grapes were harvested the second week of October at 25.5 degree Brix. They were hand picked into ½ ton bins, gently destemmed, cold soaked for 48 hours and fermented in T’bins. The grapes were hand punched down twice a day until dry. The wine then went through extended maceration on the skins for 5 days for full extraction of color. The wine was pressed to barrel for malolactic fermentation, racked off and put into 70% new French and American and 30% one-year-old French and American barrels for 22 months to ensure their complex flavors. Each barrel was hand racked four times before bottling in September 2007.
Tasting notes:
Plum, cedar and spices dominate this full-bodied Cabernet. A soft entry precedes a toasty, vanilla and bright cherry finish. Along with its Rutherford dust flavors, this deep and dark wine is remarkably complex and shows a lengthy finish with great depth and elegance. With its firm, nice tannins it may be consumed now or cellared for future enjoyment.
The 2005 Cabernet Sauvignon grapes came from the Puerta Dorada Vineyard in Rutherford, CA. The property is located near some world renowned properties like Frog’s Leap and Caymus Vineyards. This single vineyard 2005 Cabernet Sauvignon is produced in the Bordeaux style with 100% Cabernet Sauvignon. It is unfiltered and unforgettable.
Winemaking
The grapes were harvested in late October 2005 at 26 degree Brix. They were hand picked into ½ ton bins, gently destemmed, cold soaked for 48 hours and fermented in T’bins. The grapes were hand punched down twice a day until dry. The wine then went through extended maceration on the skins for 5 days for full extraction of flavors and color. The wine was pressed to barrel for malolactic fermentation, racked off and put into 70% new French and American Oak and 30% one-year-old French and American Oak barrels for 22 months to ensure their complex flavors. Each barrel was hand racked four times before bottling in September of 2007.
Tasting notes:
Dark ripe fruit aromas of plum and red berry with a dash of cassis. tobacco and leather dominate this full-bodied Cabernet. Deep and dark, this remarkably complex Cabernet Sauvignon shows a dusty lengthy finish with great depth and elegance. With its firm, well-structured tannins it may be consumed now or cellared for future enjoyment.
Stags Leap
2004 Galleron Vineyard 
2005 Spicer Vineyard 
2005 Galleron Vineyard 
2005 Puerta Dorada Vineyard