2002 Cabernet Sauvignon

Winemaking Data Grapes were harvested at an average of 25.4° 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 August 2003.

Vintage Notes The 2002 vintage began much drier and cooler than 2001 and by the end of April, we measured an average of 6 inches less rain than during the first quarter of the previous year.

Consistent warmth throughout the summer, along with 20 days of morning fog for both July and August, resulted in vine development running at full efficiency -- shoot and leaf growth was strong and vine canopies were entirely filled with leaves to capture the sun's energy.

In September, the weather pattern changed dramatically. High temperatures and dry north winds caused vine physiology to respond with an increase in sugar and a drop in acidity. Fortunately, the summer months had promoted remarkably strong color and flavor development, enabling healthy vineyards to withstand the September heat wave and ripen to full maturity.