VINTAGE
2001 started with a mild and short winter, resulting in no vine damage. Spring, although a little cooler than average, led to a complete flowering. 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 was warmer than average. This short blast of heat made for great structure, complex flavors and ripeness.

WINEMAKING
After picking, the Estate Grown Cabernet Sauvignon 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. 100% of the vintage was aged in small oak barrels, the majority being from French forests, for 18 months. Gentle racking of the barrels allowed for the removal of solids without filtration.

WINEMAKER COMMENTS
This deep violet Cabernet Sauvignon begins with hints of rose petal and blackberry mingled with toasted oak. Waves of berries flood the palate and lead to smooth mouth-filling flavors of leather and chocolate. Hints of cassis, blackberry and cedar linger on the palate. Match this wine with your best steaks and chops for memorable meals. For a change of pace serve Gordon Brothers Cabernet Sauvignon with fresh “wild” salmon off the barbeque.

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