2004 Sycamore Vineyard Cabernet Sauvignon

2004
Sycamore Vineyard Cabernet Sauvignon

Sycamore Vineyard, Rutherford

2004 Sycamore Cabernet

2004
Sycamore Vineyard Cabernet Sauvignon

Sycamore Vineyard, Rutherford

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The color is opaque ruby-garnet, an abyss for white light! The aroma opens with a brooding black raspberry syrup, milk chocolate, and briary thicket. Dark currants, slight pepper corn with brown sugar, molasses and a touch of aromatic cedar fill in the complexity. The tannins are really quite pleasant with plenty of structure for age worthiness. The flavor is in the realm of blackberry, dark chocolate and black currant with a long, lingering finish. This is a wine with incredible depth!

Details

Set against the Mayacamas Range, this cooler-climate vineyard is dry-farmed with stringent biodynamic protocols. This natural, sustainable ecosystem produces mountain fruit berries that are very small and yield intense depth of color and black currant flavor.

Vintage 2004
Varietal Cabernet Sauvignon
Harvest Date 9/6-9/15
Acid 0.72 g/100 ml
pH 3.64
Aging 2 years in 60 gallon French oak barrels
Alcohol % 14.8%

Set against the Mayacamas Range, this cooler-climate vineyard is dry-farmed with stringent biodynamic protocols. This natural, sustainable ecosystem produces mountain fruit berries that are very small and yield intense depth of color and black currant flavor.

Vineyard Notes

Sycamore Vineyard—Rutherford (100%): Located west of Hwy. 29 on the famed Rutherford Bench, the 22-acre Sycamore Vineyard is about 1.2 miles south of Bosché and adjacent to the Staglin, To Kalon and Heitz Bella Oaks Vineyards. Right up against the Mayacamas Range, this cool-climate vineyard is dry-farmed with stringent biodynamic protocols to create a natural and sustainable ecosystem. Sycamore Vineyard provides mountain fruit berries that are very small, yielding intensely extracted dark, black currant fruit and incredible depth of color and flavor.


Production Notes

An unusually warm end of February and March led to early bud break. Temperatures were closer to normal in June and July, but steady moderate heat kept grape development on an early pace. The flavor intensity of the fruit was outstanding. Harvest was early overall, and compressed within a short time frame.

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