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Wine Spectators #9 Wine of 2007
Flavor descriptors:
Deep, dark color signals the wine’s depth of flavor and opulent texture. Aromas of black fruits and hints of cedar, black licorice and spicy nutmeg and clove lead to dense flavors of blackberry and black plum enhanced by elegantly powerful tannins. Polished yet powerful.
VINTAGE
A warm, dry spring followed a moderately rainy winter, giving an early start to the 2004 growing season. Unseasonably warm temperatures in March initiated early budbreak and all varieties bloomed in May at least a week ahead of the usual schedule. Total rainfall was higher than average, though rains virtually ended by March. Temperatures throughout summer were relatively mild, with Napa Valley’s famous fog lingering over the vineyards until late morning. These conditions, which continued through most of the harvest season, fostered high-quality grapes and set a relatively easy pace for the vineyard and winemaking teams. The grapes for this wine were harvested between September 8 and October 28. Grapes: Harvested at 23.6º Brix (average) with 0.79% initial acid and 3.7pH
VINEYARDS
Appellation:
Napa Valley
Grape Sourcing:
81% Oakville AVA, including 53% To Kalon Vineyard; 19% Stags Leap District
WINEMAKING
Hand-harvested into small bins
Hand-sorted on tables in To Kalon Fermentation Cellar
Gravity-flow movement of must and wine
Fermented in traditional oak tanks and gently pressed in a traditional basket press
35 days extended skin contact (maceration) for softening of tannins
18 months (539 days) aging in French oak château barrels
75% new French oak barrels
Varietal composition:
86% Cabernet Sauvignon
12% Cabernet Franc
2% Petit Verdot
Wine analysis:
Total acid: .66%
Final pH: 3.7
Residual sugar: 1.0% (dry)
Alcohol: 15% by volume
Flavor descriptors:
Deep, dark color signals the wine’s depth of flavor and opulent texture. Aromas of black fruits and hints of cedar, black licorice and spicy nutmeg and clove lead to dense flavors of blackberry and black plum enhanced by elegantly powerful tannins. Polished yet powerful.
VINTAGE
A warm, dry spring followed a moderately rainy winter, giving an early start to the 2004 growing season. Unseasonably warm temperatures in March initiated early budbreak and all varieties bloomed in May at least a week ahead of the usual schedule. Total rainfall was higher than average, though rains virtually ended by March. Temperatures throughout summer were relatively mild, with Napa Valley’s famous fog lingering over the vineyards until late morning. These conditions, which continued through most of the harvest season, fostered high-quality grapes and set a relatively easy pace for the vineyard and winemaking teams. The grapes for this wine were harvested between September 8 and October 28. Grapes: Harvested at 23.6º Brix (average) with 0.79% initial acid and 3.7pH
VINEYARDS
Appellation:
Napa Valley
Grape Sourcing:
81% Oakville AVA, including 53% To Kalon Vineyard; 19% Stags Leap District
WINEMAKING
Hand-harvested into small bins
Hand-sorted on tables in To Kalon Fermentation Cellar
Gravity-flow movement of must and wine
Fermented in traditional oak tanks and gently pressed in a traditional basket press
35 days extended skin contact (maceration) for softening of tannins
18 months (539 days) aging in French oak château barrels
75% new French oak barrels
Varietal composition:
86% Cabernet Sauvignon
12% Cabernet Franc
2% Petit Verdot
Wine analysis:
Total acid: .66%
Final pH: 3.7
Residual sugar: 1.0% (dry)
Alcohol: 15% by volume