In 2004 the Cabernet grapes from our 2 ½ acre Tychson Hill property once again developed deliciously intense flavors on the vine. To maintain the purity of the fruit, the wines were fermented in stainless steel vats and macerated with the skins for a total of 43 days. After an 18 month elevage in new French oak barrels, the wines were racked only in preparation for bottling in March 2006.
Winemaker notes from Allison Tauziet:
"Aromas that span the entire spectrum of flavor practically leap out of the glass. This ruby stained wine starts off with a fragrant perfume of sweet floral, cassis, and pomegranate notes that soon open up with secondary aromas of savory barbecue, saline air, crushed rock, saddle soap, teriyaki , and meat juices. Even more, the silky and supple tannins coat the palate. This wine is like liquid terroir. From the first sip to the last, the wine evolves to levels we never even knew existed in barrel. The slow fermentation done by the indigenous yeast produced layers of glycerol and extracted tannin that are held together seamlessly with a fresh level of acidity. And beyond that, the fragrance persists for at least a minute long finish."
We released 150 cases of the 2004 "Tychson Hill Vineyard" Cabernet Sauvignon in November 2007.