The development of the fruit on the Tychson Hill Cabernet vines in 2005 was picture perfect. In order to concentrate the flavor and color of the grapes, we removed fruit from the vines on 3 different occasions in this vintage. The fruit was picked in the middle of October and arrived at our doorsteps with perfectly plump, fresh berries, and very little sorting was needed as we destemmed the fruit into the stainless steel tanks. After 41 days of maceration, the wine was gently drained from the skins and put into new French oak barrels, where it underwent malolactic fermentation and barrel aged for a total of 20 months before bottling in June 2007.
Winemaker notes from Allison Tauziet:
"My first impression of this wine at the time of release is how surprisingly demure it is at first. I know how much power is at the core of the wine, and so I find it fantastically seductive the way it pulls you in to explore its depths. At first it exhibits dark undertones of smoked cayenne, musk, and ripe plums, yet as it is exposed to air in the glass it slowly unfolds and expresses compelling organic aromas of peat, nutmeg, and savory grilled steak juices. The wine is incredibly soft and silky on the front of the palate, and gains an amazing amount of weight as it glides to the back. The texture is delicious and draws you back so easily with its elegant, lingering finish. Given the nature of the wines self expression at this time, I recommend 3 years of cellar age, and with that you will be handsomely rewarded. With the freshness of the acidity and the coating texture to the tannin, I anticipate a long lived bottle age of 20 or more years."
We released 250 cases of the 2005 "Tychson Hill Vineyard" Cabernet Sauvignon in November 2008.