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2005 Reserve Cabernet Sauvignon

95 points — Wine Spectator



"Ripe in flavor, with a vivid array of black currant, blackberry, violet, black tea and black pepper aromas and flavors that zoom through to a long, expressive finish. Shows subtlety in the layers of complex flavor against a refined structure. Tannins are present but nicely contained."
— Wine Spectator, November 2008

Tasting Notes
"The intense fruit in this Cabernet Sauvignon does not deter from the aromatics of chocolate cherry and slight mint, which precede a palate of cocoa and black cherry flavors. This is an elegant, complex wine that culminates in the perfect balance of wood and fruit on the lingering finish."
— Ray Einberger, Winemaker

Growing Season

  • A hot, dry growing season created ideal flavor maturity and promoted an early harvest start.
  • Cool temperatures and intermittent rain in mid-September prompted extended hang time, which allowed the grapes to reach ideal physiologic maturing.
  • The 2004 harvest is characterized by smaller berry and cluster size, with intense flavors, good sugar development and high natural acidity.

Vineyards

  • Cabernet Sauvignon grapes for the Reserve program were harvested from the top 10% of the vintages’s best vineyard sites.
  • Vineyard sites are located on the Wahluke Slope, offering aromatics, texture and complexity; the Cold Creek area, which add flavor and fruitiness; and on the Horse Heaven Hills, which contribute balance and body to the finished wine.
  • Cabernet Sauvignon has an affinity for the growing season’s warm daytime cooler evening temperatures. The balance between daytime and nighttime temperatures during the ripening period concentrated aromatics and enhanced complexity.
  • The region’s low rainfall stressed the vines, yielding concentrated fruit with depth and varietal expression.

Vinification

  • Hand-picked grapes were crushed with 20% whole berries remaining.
  • Cold soaking on the skins for two days extracted soft tannins and intense color.
  • Twice-daily pumpovers during fermentation occurred for 7-10 days to aerate the wine and enhance aromatics and bouquet.
  • Lots are blended and placed in new French and American oak barrels for malolactic fermentation.
  • Aging occurred for 27 months in the barrel.

Technical Data

  • Blend: 91% Cabernet Sauvignon, 9% Merlot
  • Total acidity: 0.61 g/100ml
  • pH: 3.66
  • Alcohol: 14.2%

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