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Wine Details
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Description:
The 2001 Dyer Vineyard Cabernet Sauvignon is the 6th vintage from our vineyard, and we feel it is perhaps the best yet. The season was spectacular—early budbreak, no spring frost, no rain after April, and a mild summer with no daytime temperatures over 100 degrees during August and September (the critical last stages of ripening occur best under mild conditions). We harvested on October 1, as the grapes achieved perfect ripeness. Our yield was a modest 2.4 tons/acre. The vineyard was picked in one day and fermented as a field blend—80% Cabernet Sauvignon, 10% Cabernet Franc, and 5% each Merlot and Petit Verdot. After 19 days on the skins, the new wine was place in French oak barrels (one-third new) where it underwent malolactic fermentation. After several racking for clarity during its 20 months in barrels, the wine was bottled on July 3, 2003 (Dawnine’s birthday!). Our tasting notes read: loads of cherry and current aromas, with background notes of anise and chocolate—full and rich on the palate with muscular, yet supple tannins.
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