Winemaker Notes
The 2002 Cabernet Sauvignon fruit was harvested in late September and early October, after an exceptional growing season that was on par with the famed 1997 vintage. Following fermentation in stainless steel tanks, the wine was aged in French oak barrels for two years. The resulting wine is wonderfully complex with powerful cassis, spice and mint flavors. Delicious now, this Cabernet will continue to develop and improve for at least a decade.
While Sonoma County is acclaimed—and rightfully so—for its Chardonnays, Pinot Noirs, and Zinfandels, it also produces exceptional Cabernet Sauvignon. Of the region’s 18 American Viticultural Areas, only a handful produce top-notch Cabernet Sauvignon. These appellations include Alexander Valley, Knights Valley, Sonoma Valley and Dry Creek Valley. Sonoma Cabernet Sauvignons made in these appellations can offer a complex array of aromas and flavors. Fruit notes such as blackberry, blackcurrant, cassis, black cherry and raspberry often are accompanied by hints of graphite, dusty earth, cigar box, toast and vanilla. The varietal has a rich history in Sonoma, and some of these Cabernet Sauvignons and Cabernet-based blends rival the best from Napa Valley.