2004 Estate Cabernet

Vintage Notes

• A hot growing season in 2004, followed by a cool fall created a longer harvest, resulted in wines with ripe, rich flavors
• Hot, dry weather from bud break to mid-August prompted the earliest harvest start on record, beginning August 16
• Cool temperatures and intermittent light rain in mid-September slowed ripening and extended hang time
• Warm temperatures and dry weather resumed in early October through harvest’s end with final berries being picked in early November

Vineyards

• A hot growing season in 2004, followed by a cool fall created a longer harvest, resulted in wines with ripe, rich flavors
• Hot, dry weather from bud break to mid-August prompted the earliest harvest start on record, beginning August 16
• Cool temperatures and intermittent light rain in mid-September slowed ripening and extended hang time
• Warm temperatures and dry weather resumed in early October through harvest’s end with final berries being picked in early November

Wine Making

• Winemaker Ron Bunnell’s goal is to harvest at optimal ripeness to capture the ripe fruit aromas and flavors. Ron believes the winemaker should be a good steward of the wine, letting it speak for itself.
• The grapes were harvested in late October, 2004 at 24.4 Brix.  They were hand picked, destemmed, cold soaked for 48 hours and fermented in small stainless steel fermenters.
• Twice daily pumpovers were used to extract flavor and color and minimize harsh tannins.  The pumpovers varied by block, tank and day of fermentation.  Every fermenter was tasted every day to evaluate the evolution of the tannins, modify extraction techniques and find the right moment to drain the wine off its skins.
• Once pressed, the wine was taken to barrel.
• Each barrel was gravity racked three to four times before bottling to clarify and soften the wine
• Aged for 22 months in French and American neutral oak barrels with oak staves added.   73% new.