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2005 Napa Valley Cabernet Sauvignon
Our inaugural wine spent 22 months in medium toast French oak and an additional seven months in bottle before its release. The ultra-premium grapes were sourced from a Napa Valley vineyard perched high atop Pritchard Hill. Hand made with acute attention to detail, the wine drinks well now but should age well over the next four to six years. If you opt for now, we recommend decanting or at least airing before drinking. Production quantities are very limited.
Wine Profile
| Vintage: | 2005 |
| Varietal: | Cabernet Sauvignon |
| Harvest Date: | 10/10/2005 |
| Acid: | 6.5 g/L |
| PH: | 3.77 |
| Aging: | 22 months in 100% New French Oak Barrels |
| Fermentation: | 9 days with max temp. of 90° F |
| Bottling Date: | 7/16/2007 |
| Residual Sugar: | < 0.2 g/100mL |
| Alcohol %: | 14.5% |
Tasting Notes
The wine hits the glass with deep rich purple color. The nose is packed with ripe, dark fruit aromas that are enhanced with subtle toasty oak notes. The palate is well structured and shows the ripeness promised by the nose. Through the mid-palate, the wine exhibits a beautifully balanced integration of ripe fruits, acidity and toasty oak. The fine balance of the wine is carried through the lengthy finish.
Vineyard Notes
Stagecoach Vineyard on Pritchard Hill in Napa Valley, California is one of the largest and best known vineyards in the world. This vineyard ranges from 900 to 1,700 feet above sea level and has a wide range of varietals, rootstocks and micro-climates. The vineyard is surrounded by vineyards such as Dalla Valle, David Arthur and Bryant Family. This fruit comes specifically from a small block near the top of the vineyard - it's steeper and lower-yielding than most of the vineyard and is planted to clone 341 which emphasizes serious Asian spice and dried herbs on top of its core of black currant.
