ALLOCATION LIMIT: 0 BOTTLES
Old School, Original Artist Series Label
Limited Library Release
Wine Advicate, Robert M. Parker, Jr. - December 2005
"The spectacular 2002 Cabernet Sauvignon was performing even better out of bottle than it did from cask, not surprising at this winery. All of these wines are bottled unfined and unfiltered after spending 30+ months in cask. The 2002 is a great example of this fabulously concentrated, rich, California-styled vintage. An opaque purple color is accompanied by aromas of creme de cassis liquer intermixed with smoky oak, blackberries, flowers, and cedar. Massive richness, full body, and good balance along with ripe tannin, fresh acidity, and a persistent finish characterize this 20-25 year wine."
Powerful, ripe, complex, and memorable. These words speak loudly of this rich and bold wine born from a quintessential Napa Valley vintage. From the first moments in the glass, this deep red Cabernet absolutely comes to life. The nose is layered with fragrances of ripe black cherry, integrated oak vanillin and a light dusting of black pepper spice. With a bit of time to open up, subtle layers of French barrel roast and espresso mingle the nuances. Fresh and ripe fruit flavors of cherries, plums and currants lead the charge on the early palate attack. Typical of a young Oakville Cabernet, the structure and makeup is youthful but give way to the pure red stone fruit flavors that make up the true heart and soul of this wine. Anything but basic, your senses will be sent on a very satisfying ride! This wine will continue to improve for 3 to 5 years and should survive well to 2018 or longer with ideal cellaring conditions.
Our Oakville Estate vineyard is entirely non-irrigated, trained in the classical Bordeaux fashion using the double Guyot, or cane pruned, method allowing a small berry and compact clusters for greater overall extraction of color, aroma and flavor.
The fruit was destemmed into open top, insulated bins where fermentation took place over a period of 25 days. The fruit was then lightly pressed and aged in 100% new French Oak barrels for a lengthy 26 months. While we do add yeast to finish primary fermentation, we allow the indigenous malolactic bacteria of the complete the secondary fermentation. Bottled unfined, unfiltered.