PHOENIX VINEYARDS
1997 Napa Valley Cabernet Sauvignon
Winemaker's Notes:
Varietal %s: 77% Cabernet Sauvignon, 15%Cabernet Franc, 8% Merlot (100% Napa Valley, over 50% Estate)
Date of Harvest: Aug 27th; Sept 7th and 21st; Oct 20th, 21st and 26th; Nov 2nd
Brix at Harvest: 23.7-24.7 Brix
Length of Fennent: 7-9 days with up to 30 days total skin contact time (18 avg.)
End Alcohol: 13.9%
Time in Oak: 17 months in 50% 2 yr. old French and American Oak with older
Bottling Date: March 30th, 1999 (No fining or filtration)337 cases produced
The 1997 vintage was superb in the Napa Valley; this wine is a prime example of the conditions. It was a larger than average crop that had one of the earliest harvests on record in California. This was after the earliest budbreak we had ever seen so the grapes received the necessa~y time on the vine for the color and characters to develop fully. We also had the benefit of having veiy dry conditions in the spring (the driest February, March, and April on record in Northern California). This led to very healthy, high quality grapes. There was a touch of rain early on in the harvest but in retrospect it was beneficial. At that point in the season our vines were a few weeks away from harvest and needed just a little more water. Because of the unseasonably dry spring many vineyards were out of water by August 1st This late assistance greatly helped the harvest.
In the winery we acted to enhance what we felt were the special qualities of this particular vintage. The ripe, healthy fruit responded well to long skin contact techniques during the fermentation. We felt a shorter than average barrel time would help retain the fruit characters of the wine. Also, we felt the vintage needed less physical manipulation such as racking. When the proper ripeness is achieved in the vineyard it often makes the winemakers task easier.
The color of the wine is the first striking aspect; its deep, bright red-purple color is a hint to what lies Within. The aromas, while somewhat closed at this early point in the wine s evolution, are a mix of fruit and spice notes, showing cherry, plum and raspberry/framboise along with juniper and sage. These flavors carry into the palate while the full texture in the mouth indicates the concentration we were able to achieve. The wine is also braced by its acidity which helps to focus the flavors and aromas. The fine grain tannins can be noticed late in the palate; this structure should help it age for the next several years. Even though it may benefit from some further time in the bottle it is already showing quite well. If time permits one may desire to decant this young wine one hour before serving. It should pair nicely with red meat dishes that include beef or game or hearty stews or pastas.
