VINTAGE
2000 was a beautiful growing season. Spring conditions led to an even bud break and the absence of rain made for a beautiful fruit set. Summer temperatures were average and rainfall was below average, resulting in very even and predictable ripening. September temperatures led to prolonged “hang time” which produced full ripe flavors in the fruit.

WINEMAKING
After picking, the Estate Grown Cabernet Sauvignon from the oldest and best blocks was gently crushed into stainless steel fermenters. The skins and juice were allowed to “cold soak” for a number of days prior to the addition of cultured yeast. This process creates darker colors and enhances the ripeness of flavors. After fermentation was completed, the finished wine was drawn off and the skins were pressed. At this time the best wines of the vintage were set aside and aged in New French barrels for 36 months. During aging the wine was racked twice a year.

WINEMAKER COMMENTS
Blackberry and plum flavors combine with toasted oak and hints of pepper. Jammy cassis and spice dominate the mid palate, finishing in a haze of oak and fruit. Built for aging, this wine should cellar for many years.

This wine would make a great centerpiece to any meal of distinction. Serve with beef, veal or wild game.

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