1989 Cabernet Sauvignon, Backus Vineyard

Winemaker Notes The "taste of the soil" is probably a more important element in determining the success of a given wine than the vintage or even the winemaking. The steeply-terraced Backus Vineyard, with its brick-red soil, is an especially fine example of this influence. From growing seasons as diverse as 1981 (one of the warmest and shortest in history), and 1985 (one of the coolest), this ruggedly unique parcel has turned out a series of remarkably high-quality wines, distinctive for their herbal, cherry aromas and exotic, earthy flavors of berry and chocolate. In this instance, fully ripened fruit and soft tannins provide an agreeable forwardness, yet the underlying complexity of the wine makes it a fine candidate for
long-term cellaring.

Winemaking Data Grapes were harvested at an average of 23.3° Brix, fermented in stainless steel tanks, and aged 16 months in 60-gallon French oak barrels before being blended and bottled on
June 7, 1991.