1994 Cabernet Sauvignon
- Tech Sheet
Blend and Grape Sources
95% Cabernet Sauvignon, 4% Cabernet Franc, 1% Merlot, with over half the blend coming from estate-grown grapes in the Stags Leap District, Rutherford Bench and St. Helena area, and the remainder from independent growers in Coombsville, Calistoga and Carneros.
Late September through late October, 1994
Grapes were harvested from late September - late October at an average 23.4 degrees Brix, fermented to 13.7% alcohol, then aged 22 months in French and American oak barrels before being bottled in July, 1996.
The outstanding 1994 vintage was characterized by a long, cool growing season, with an October rainstorm giving some growers cause for concern. However, the warm, dry weather which followed promoted good ripening in the vineyards, and yielded full-flavored fruit with extraordinary levels of pigment and mature tannins. Even at this early stage, the 1994 Cabernet displays the characteristics of a great vintage: exquisite balance, high-toned aromas, and spicy flavors of black fruit and cassis. It will continue developing in the bottle for at least another 10 to 15 years.