Wine Library

Wine Library


1999 Cabernet Sauvignon

Winemaker Notes Compared to some of the previous vintages, anxiety levels were mild as the 1999 harvest approached and we observed grapes ripening slowly under moderate weather conditions. Although it was initially predicted that the strength of the vintage would be in white varietals, 1999 is proving to be one of the best Cabernet Sauvignon vintages in the last 10 years. Concentrated ripe sweet fruit is complemented by roasted red and black fruit flavors and a smoky component. This powerful wine will continue to evolve for many years.

Winemaking Data Grapes were harvested at an average of 24.8° Brix, fermented in stainless steel tanks, then aged 20 months in a combination of two-year-old French oak barrels (80%) and new American oak (20%) before being blended and bottled in July 2001.

Vintage Notes Although 1999 was characterized by cool temperatures through much of the growing season, fortunately, there was no rain, and fruit was able to ripen and mature beginning with a warming trend in mid-July. While picking was two to three weeks behind normal and crop yields were down 20-25% (due to poor set during spring), the harvest yielded small bunches of highly extractive fruit which contained good color, flavor and acid levels.

Reviews 92 Points - Wine Spectator
A rich, deftly balanced style, loaded with complex earthy currant, black cherry, anise, coffee and mocha flavors that are sharply focused. Long and concentrated on the finish, with a leathery streak working its way in. (Dec. 2002) 

91 Points - The Wine News
Deep purple hue. Complex aromas of rich, ripe blueberry, plum and black cherry, and earthy scents of leather, mint and maple. Nicely contrasting flavors of mixed berries, claret-like leather, dust and tea. Well-balanced notes of cedar, acidity and sweet tannins frame the close. (June/July 2002)

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Blend and Grape Sources 78% Cabernet Sauvignon and 22% Merlot from estate-owned vineyards and independent growers.

Appellation Napa Valley

Harvest Dates October 1-23, 1999

Aging/Cooperage 20 months in a combination of two-year-old French oak barrels (80%) and new American oak (20%) before being blended and bottled in July 2001.


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