2000 Cabernet Sauvignon

Winemaker Notes Despite the difficult weather conditions, when our Cabernet fruit was finally harvested it displayed deep color, dense, extractive flavors and near-ideal sugar/acid levels. The finished wine is softer and more accessible than last year's, with lush ripe flavors of cedar and cassis.

Winemaking Data Grapes were harvested at an average of 24° Brix, fermented in stainless steel tanks, then aged 20 months in a combination of new French and American oak barrels (40%) and two- to four-year-old French and American oak (60%) before being blended and bottled in June 2002.

Vintage Notes The long 200 growing season was a roller coaster ride of temperature highs and lows, with many vintners picking from August to November, a time span causing both mental and physical fatigues on the part of vineyard and production crews. Nevertheless, overall fruit quality was high despite heat spikes in June and September, a mid-September cold snap, and rain in mid-October. A warming trend finally allowed the harvest to conclude at the end of October.

Reviews - San Francisco Chronicle, Top 100 Wines
There's a lot of complexity here -- notes of plum, cherry, blueberry, cassis, toffee, vanilla, toast and caramel -- wrapped in velvety tannins and with a long finish. (Dec. 2003)

- Tour & Tasting
Deep color and dense, extractive flavors. The finished wine is softer and more accessible than last year's, with lush ripe flavors of cedar and cassis. (Apr. 2003) 

91 Points - Stephen Tanzer's International Wine Cellar
Good full ruby. Aromas of blackcurrant, chocolate, tobacco and mint. Sweeter and deeper than the 2000 Merlot, with chewier currant and tar flavors and better vinosity and cut. Here the tannins are more thoroughly buffered. Nicely balanced, fresh Cabernet. (May/June 2003)

87 Points - Wine & Spirits
Sweet cherry and roasted plum fruit scents are lifted and warmed by the alcohol. The wine is sweet and fat without having developed the fullness of structure to back it up. Drink it young with grilled chicken, or cellar to see how it may firm up with age. (June 2003)

87 Points - Robert Parker, The Wine Advocate
The deep colored Cabernet Sauvignon exhibits notes of tobacco, sweet red and black currants, supple tannin, and a plump finish. (Dec. 2003)

86 Points - Wine Spectator
Offers a modest core of leathery currant, anise and sage, with fine tannins. Supple and polished texture. (May 2003)

- Connoiseurs' Guide to California Wine
This wine reflects so much of the year in its clean, appropriately focused if somewhat quiet aromas and flavors. Tannins work well with steak and chops. (Apr. 2003)