1995 Cabernet Sauvignon
- Tech Sheet
Blend and Grape Sources
93% Cabernet Sauvignon, 5% Merlot, 2% Cabernet Franc, with 37% of the blend coming from estate-owned vineyards in the Stags Leap District, Rutherford District, and St. Helena area, and the remainder from independent growers.
October 5 - October 24, 1995
Grapes were harvested from October 5 - 24, 1995 at an average 23° Brix, fermented to 13.5% alcohol, then aged 20 months in French oak barrels (70%) and new American oak (30%), before being blended and bottled in August, 1997.
The 1995 growing season was more problematical than the '94, with an unseasonably cool spring and a hail storm on June 15 delaying bloom by ten to fourteen days and reducing crop levels. Veraison, which is usually complete by mid-August, lasted until early September, and vintners worried that the rainy season might arrive before all of the grapes were harvested. Fortunately, September warmed up and the trend continued into October, and the ripening process was completed. The 1995 Cabernet is a powerful, extracted wine, with a rich oak component underlying the spicy, peppery flavors. As the wine continues to evolve it reveals cherry and plum-like aromas, rich, mature tannins, and the potential to outlive the excellent '94 vintage.