Home:Our Wines:USA:California:Sonoma Valley:Benziger:Cabernet Sauvignon Sonoma County 2004

Technical Notes:

Grape Variety: Cabernet Sauvignon, Merlot, Malbec

Alcoholic Content: 13.5%

Total Acidity: 0.56g/100ml

pH: 3.78

Vineyards: 100% Sonoma County (Sonoma County, Alexander Valley, Dry Creek)

Fermentation: Stainless steel

Barrel-aging: 18 months American (85%) and French (15%) oak

Production: 26,884 cases (750ml x 12)

Winemaker: Terry Nolan

Vintage Report: The amount of rainfall, though early, was normal. Dry weather reigned from March, the warmest March on record, to October. The warm weather jump-started the growing season, making farmers nervous (much more time for things to go badly). Things did cool down for spring extending bloom. Periods of long bloom affect uniformity in reds causing a potential of uneven ripening within an individual grape cluster. In our vineyards, we 'green drop' to balance the crop and eliminate late ripening fruit at the end of veraison. Summer was moderate without any heat waves; but it was humid raising concerns of mildew. By the end of July it was evident that an early harvest was upon us. High temperatures are not unusual in late summer and early fall but humidity under 20% is very unusual. In fact the average low humidity over the previous five years didn't go below 30%. Extended periods of hot, dry weather are difficult for a grapevine to endure. With almost two weeks of 10-20% humidity in late August and September, mildew was now the least of our concerns! Grape sugar was soaring before flavours had matured; our growers did a great job sustaining vineyards until flavours developed. By the end of September we were evaluating an outstanding vintage. 2004 is a vintage of ripe and well-developed flavours with the best overall quality in years.

Fermentation & Aging: Grape lots from three of the Bordeaux varietals – Cabernet Sauvignon, Merlot, and Malbec – were blended from several benchland and mountain ranches that naturally yield smaller crops and result in intensely coloured and flavoured wine. In the winery we used a variety of techniques to maximize extraction while managing tannin levels including cold soaking, pump over, and varying fermentation lengths and temperatures. The wine was aged in primarily American oak with some French for 18 months.

Tasting Notes:

This wine is full-bodied and round with well integrated tannins for a smooth finish. The initial aroma contains dark berry fruit with a hint of earthiness. In the mouth the wine is intensely flavoured with components of cherry, cedar, tobacco, toast, herbs, and blackberry. Enjoy this wine with grilled meats, beef stew, and decadently chocolate desserts.