2002 Chicken Ranch Cabernet

Thanks to a long mild summer, the fruit went through verasion at a slower pace than usual. This allowed the grapes to develop more color, greater complexity and tannins of greater maturity/higher resolution. The relatively warm weather at the end of the growing season helped produce physiologically ripe fruit.

After a cold pre-soak, the grapes were fermented using the rack-and-return method (delestage) favored by leading Bordeaux chateaux. In addition to increasing color and flavor, this process allows for the removal of seeds, which reduces astingency and produces more supple tannins. To further soften tannins and create a more generous texture, the wine was exposed to air during fermentation and barrel aging.

I will always remember 2002 as my first vintage from start to finish. Fortunately, it was a very good year. The Chicken Ranch Cab is pure, luscious and silky. The color is dark purple; the nose is ripe and berry like. It is delicious and opulent with great depth and intensity.

Composition:
100% Cabernet Sauvignon
Barrel Aging:
Oak: 100% French, 60% New Alcohol: 14.2%
Total Acidity:
.60
Release Date:
December 2004