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APPELLATION: Stags Leap District COMPOSITION: 86% Cabernet Sauvignon, 14%\u00a0Merlot FERMENTATION:\u00a030-40 days with skin contact AGING:\u00a024 months in French oak barrels, 50% new ACID:\u00a05.9 g/L pH: 3.6 ALCOHOL: 13.5% RESIDUAL SUGAR: dry SOIL TYPE: gravelly loam AGE OF VINES:\u00a011 years old HARVESTED: September 15 - October 24, 2005 BOTTLING: December 2007 PRODUCTION: 2,400 6-pack cases produced
 
Early budbreak in February was followed by a cool March and April with above-average rainfall. A heat spike in May actually burned some leaves, but the quality of the fruit was not affected. June was cool again, with the highest rainfall in history. Vineyards on heavy ground suffered with excessive vigor and extremely high mildew pressure. July and August were cool, but August 29 to 31 were extremely hot and caused some Pinot Noir dehydration and vine stress. The first week in September was unusually cool again. Then the Indian summer began and continued into November. Harvest started August 29 with Sauvignon Blanc and finished October 24 with Cabernet Sauvignon. In general, the wines are exceptional, with ripe flavors and very well-balanced acids and tannins. An excellent Clos Du Val year.
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