2007 Cabernet Sauvignon
Blend and Grape Sources
84% Cabernet Sauvignon, 10% Merlot, 3% Petit Verdot, 2% Cabernet Franc and 1% Malbec from estate vineyards (59%) and independent growers (41%).
September 3 to October 16, 2007
Grapes were harvested at an average 24.6° Brix, fermented in stainless steel tanks, then aged 18 months in a combination of 50% new French and American oak barrels and 50% one- to two-year-old oak. Coopers include Nadalie, Sylvain, Demptos, Taransaud, Ermitage, François Frères, Saury, Demptos (American), Kelvin (American), and Canton (American).
The balanced 2007 growing season allowed for even ripening throughout each of our Cabernet vineyards. Early in the fermentation the berries revealed concentrated fruit forward flavors and excellent color indicating the high quality of the 2007 vintage. The wine is deeply pigmented and has aromatics of perfectly ripe blackberries, plum, notes of dark chocolate, licorice and spice. The palate is refined and has exceptional texture and length.
The winter months, January - March, were drier than in previous years. The soils dried out prematurely and in order to bring moisture to the root zone we began to till early. Budbreak arrived earlier with the warm temperatures that spring brought. Bloom also came early with near perfect weather. This ensured good berry set for all varieties. Summer temperatures for the most part were temperate and consistent. Due to the low rainfall during the winter months the vines matured more rapidly, canes lignified earlier and the period from veraison to harvest was shorter than our historical average. Cluster weights in 2007 were between 23% and 45% lower than historical weights, leading to lower yields. As the summer proceeded, irrigation strategies and canopy management became key factors in developing fruit quality. Overall, quality was excellent and this is definitely one of the best vintages over the past decade.
Wine Notes (PDF)