Our wines

2005 Cabernet Sauvignon, Temecula Valley

Growing Season

The 2005 vintage was noted for its heavy yields statewide, primarily a result of record-setting rainfall the previous fall and winter. A warm month of February prompted early bud break, which was followed by a mild spring of warm days and cool nights. A relatively cool summer lead to a long growing season, two to three weeks longer than normal in some instances, allowing for even ripening, intense fruit flavors, and excellent overall quality.

Winemaking

Our 2005 Cabernet Sauvignon was lightly crushed and transferred to small stainless steel tanks for fermentation, during which the wine was “pumped over” twice daily and allowed to macerate on the skins for a total of 26 days for full tannin integration, complexity, and structure. The “free-run” wine was then moved by gravity to a combination of 60 gallon French and American oak barrels for a period of 19 months, allowing the wine to soften while integrating the rich fruit aromas and flavors with the hints of spice imparted by the wood before blending.

Winemaker’s Tasting Notes

Our 2005 Cabernet Sauvignon offers rich layers of black currant and boysenberry accented by soft notes of eucalyptus, clove and black licorice. Aged for 19 months in small French and American oak barrels, this blend of 77% Cabernet Sauvignon, 13% Merlot, 7% Cabernet Franc and 3% Petit Verdot is well-balanced and complex, with a soft and lingering finish.

Suggested Food Pairings

The rich and full-bodied depth of our 2005 Cabernet Sauvignon make this wine the perfect accompaniment to a wide variety of foods, including red meat dishes, hearty cheeses, and Italian dishes with tomato sauce.