We de-stemmed all the grapes, but did not crush them. After cold soaking the grapes for two days, we added a selection of yeast to start fermentation. Careful monitoring of the fermentation, careful separation of the wine from the skins, natural clarification by gravity and age-old Bordeaux techniques produced a wine that is elegant yet powerfully rich.
We crafted this wine to be reflective of the vintage, varietal and this famed subappellation of Napa Valley. Our 2002 Rutherford Cabernet Sauvignon is a balanced wine marked by flavors of cocoa powder (Rutherford dust), red currant, cola berry and rosemary. There is a long liqueur-like finish with flavors of rum raisin. Although ready to consume upon release, this wine has the structure to improve in your cellar for years.