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2004 Napa Valley Cabernet Sauvignon
The Wine: We fermented the grapes using only yeasts that naturally occur on the grapes and allowed the wine to gain avors and color from extended skin contact. We aged each lot separately for several months, then created a blend more complex than the individual parts. After blending, the wine spent another year and half in barrel for these different components to completely harmonize before bottling.Nicely balanced between fruit and tannin, this elegant wine is rich with aromas of black cherry, crushed rose petals and cocoa powder. This full bodied wine goes well with roasted meats, grilled Portobello mushrooms or a rm cow’s milk cheese such as Edam or Gouda. For dessert, try a dark chocolate brownie topped with chopped nuts.
Vintage: An early spring and a warm summer created perfect growing conditions for one of the earliest harvests we’ve had in 10 years. This produced a small crop of fully-ripe grapes with wonderful concentration and deep flavors.
Vineyard: Our Yountville vineyard, which we began farming biodynamically in 2003, supplies the main body of our Napa Valley blend. The Cabernet here is the Inglenook clone on St. George rootstock. These dry farmed vines have pushed their roots deep into the rocky soil, which creates intensely flavored grapes. Our organically grown Rutherford and Calistoga vineyards also contribute to the blend to create a true Napa Valley Cabernet Sauvignon.