Titus Cabernet Sauvignon is produced from grapes grown at our family vineyard on Silverado Trail just North of St. Helena.To give ourselves greater depth and range in assembling our Cabernet blends, our vineyard is planted to all five of the traditional Bordeaux blending varietals. With the 1998 vintage, the Cabernet Sauvignon was complimented by small amounts of Petit Verdot Malbec, and Cabernet Franc, each one adding to a complex interplay of fruit, spice and delicate herbal tones. The final blend displays aromas of black berry, ripe cherry, toasted French oak as well as subtle earth and herbal tones. The mouth has immediate appeal with mouth-filling, supple tannins rounding out the spicy fruit flavors.
The 1998 growing season started out with wet, cool weather, which lasted through the end of May, delaying bud break by 3-4 weeks. In spite of the cool weather, the vines set an abundant crop which added further complications to late season ripening. By careful selection and thinning of the clusters, the crop was reduced to a manageable level allowing the grapesto fully ripen, Thanks to a dry October, accompanied by a windy and hot "Indian Summer", the grapes were harvested at25% sugar in late October.
84% CABERNET SAUVIGNON
9% PETIT VERDOT
3% CABERNET FRANC
APPELLATION- NAPA VALLEY
GRAPE SOURCE- ESTATATE GROWN
VINEYARD MGR.: ERIC TITUS
WINEMAKER: PHILLIP TITUS
HARVEST DATE: OCTOBER 20, 1998
BOTTLING DATE: AUGUST, 2000
PRODUCTION: 1350 CASES
TOTAL ACIDITY 5.3 G/L
Titus Vineyrads Winery
In 1968 Lee and Ruth Titus bought 50 acres north of St. Helena in the North Napa Valley. Son Phillip Titus is the winemaker for both Chappellet vineyards and Titus vineyards. Since 1990 limited quantities of distinctive Cabernet and Zinfandel have been produced.
View all Titus Vineyrads Wines
It's hard not to think of Napa Valley when thinking of California wines. The region is, after all, the one that brought world recognition to California wine making. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux Blends. Whites are usually Chardonnay and Sauvignon Blanc.
Within the Napa Valley lie smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two is St.-Helena and finally, just granted an AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap and Mount Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.
It's not rare to see a wine's country of origin listed as "California." A country into itself in the wine world, California makes enough varieties and styles to match many European wine countries. It produces a diverse range of wines that span the quality spectrum.
The most famous of the California wine regions is Napa Valley, and these wines are certainly outstanding – but it's not as broad and diverse as its larger neighbor, Sonoma County. Down south, Santa Barbara's Santa Maria Valley is well-known for its Rhône blends, as well as cool-climate varieties like Pinot and Chardonnay. The Central Coast, the largest California AVA, has many different microclimates that lead to a wide range of wines with many sub-AVAs.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.