Ravenswood Sonoma County Cabernet Sauvignon 1999

Ravenswood Cabernet Sauvignon is made to be aged. The wine is fermented for three to four weeks on the skins, allowing them to macerate even after the cap has sunk — a treatment that produces a lean, intense, well-structured, wine. The somewhat austere Cabernet is softened with Merlot and brightened with Cabernet Franc; up to two years in French oak adds a smoky, vanilla character. The resulting blend, which in some years is rather slow to develop, is always flavorful and complex, with an aromatic, spicy, brambly, mint quality and a slightly astringent finish. It will develop elegant bottle bouquet and aroma with eight to ten years of aging. It offers an incredible value for a top flight Cabernet.