1999 Cabernet Sauvignon
- Tech Sheet
Blend and Grape Sources
78% Cabernet Sauvignon, 22% Merlot from estate-owned vineyards and independent growers.
Grapes were harvested at an average 24.8° Brix, fermented in stainless steel tanks, then aged 20 months in a combination of two-year-old French oak barrels (80%) and new American oak (20%) before being blended and bottled in July, 2001.
Compared to some of the previous vintages, anxiety levels were mild as the 1999 harvest approached and we observed grapes ripening slowly under moderate temperatures. Although it was initially predicted that the strength of the vintage would be in white varietals, the 1999 Cabernet Sauvignon is proving to be one of the best Cabernet vintages in the last ten years. Concentrated ripe, sweet fruit is complemented by roasted red and black fruit flavors and a smoky oak component.