1993 Cabernet Sauvignon
In our own vineyards, as well as those contracted from independent growers, we harvested relatively late in the season, letting the quality of grape flavors and tannins develop to their maximum potential. The resulting wine was sweet, round, full-bodied taste, with black fruit aromas and an intriguing spicy component that we associate with our Banca Dorada vineyard in Rutherford.
Despite the challenge of the vintage, we consider 1993 one of the most successful red wine vintages seen in recent years, producing Cabernet Sauvignon with a great depth of flavor and aging potential.
Winemaking Data Grapes were harvested at an average of 23.8° Brix, fermented in stainless steel tanks, then aged 22 months in a combination of 60-gallon French oak (75%) and American oak barrels (25%) before being blended and fined with fresh egg whites, and bottled in July 1995.
Vintage Notes The 1993 vintage was characterized by a long, slow growing season that culminated with a heat spell at the end of August. Vineyards that were able to withstand the heat saw cooler temperatures return by the first week in September, and acid balance, flavors and tannins were greatly improved in fruit that received the additional "hang time". Because the harvested berries were smaller than normal, grape yields were down, but flavors were concentrated and intense.
90 Points - Robert Parker, The Wine Advocate
Among the 1993's, the regular cuvée of Cabernet Sauvignon may turn out to be the finest Phelps has made since their gorgeous 1975. Rich and full bodied, with loads of fruit and soft, sweet tannin, and a strong blackcurrant character. (Dec. 1995)
Blend and Grape Sources
100% Cabernet Sauvignon from estate-owned vineyards and independent growers.
Appellation Napa Valley
Harvest Dates September 3-30, 1993
Aging/Cooperage 22 months in a combination of 60-gallon French oak (75%) and American oak barrels (25%) before being blended and fined with fresh egg whites, and bottled in July 1995.