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2005 Justin Vineyard Cabernet Sauvignon
Cabernet Sauvignon: 1500ml
$44.99
about this wine:
"The vintage began with the warmest winter since 1996. As a result, grapevines began their growing season 2 weeks earlier than normal. A warm spring followed and in early June, temperatures began to climb and the ripening followed. A few cool spikes in late August allowed the vines to slow down and rest before the critical period prior to harvest. September and October followed with warm consistent weather that ripened the Cabernet Sauvignon evenly. In late October, the weather cooled down, making it difficult to ripen anything remaining on the vine. Aggressively pruning the vines helps focus the plants stored carbohydrates on promoting strong early growth in shoots. When shoots reach around 6 to 8 inches, growth is removed not intentionally left at pruning. To help intensify color, ripen tannins and maintain healthy vines, increased sun exposure and air circulation by removing laterals and creating a tunnel through the middle of the canopy. In May, removed smaller fruit bearing shoots that might have had difficulty ripening their clusters to decrease production and increase fruit quality. The warm summer provoked early verasion, and to ensure maturity throughout the vineyard, removed green or pink colored fruit. Yields of less than 3 tons per acre extended the growing season and harvested most of the Cabernet Sauvignon from the middle of September through the end October, depending on the micro-climate of the vineyard site. winemaking team began sampling the ripening grapes on a regular basis in early September. During the last few weeks before the grapes were picked, they tasted the skins, juice and seeds two to three times per week...evaluated color, flavor and tannin ripeness to determine the exact harvest date. A skilled crew handpicked the grapes into ½ ton picking bins. Once at the winery, the crusher-destemmer removed all of the stems and lightly crushed the grapes. The must (crushed grapes) was then placed in a stainless steel tank. UV-43 yeast, a strain known for its intense cherry and berry characteristics, then fermented the wine to dryness over a ten-day period. During fermentation, the fermenting wine was pumped over for about 35 minutes twice daily to extract the ripe tannins and intense flavors from the skins. After fermentation, another two to three weeks of pump overs were needed to extract the slower releasing tannins found in Cabernet Sauvignon. Malolactic fermentation took place in barrel to incorporate the complex flavors. Th
Alex Lallos, JJ Buckley, August 2007
Slightly restrained nose of chocolate, plum, and black cherry lead to some vanilla accents. This young Cab shows great plum and chocolate character on the mid-palate wrapped around well integrated tannins. The voluptuous mid-palate builds to a nice, long finish.
Andy Frieden, JJ Buckley, August 2007
Spicy nose of plum and black fruit. The wine has a densely packed core of black cherry and black berry fruit and a touch of fine grained tannins that cleanse your palate with food. There is an excellent concentration of cherry fruit which balances the tannins and acid with a pleasing, persistent finish.
Mike Supple, JJ Buckley, August 2007
Dark core, similar to the '04, but with brighter purple in the rim. Dark fruits on the nose. Dusty and rich, with blackberry, black cherry, sweet tea and a touch of earthy aromas. The dark fruits continue onto the palate, with rich blueberry joining the mix. Medium-bodied, with big tannins. Rich, with a touch of sweet vanilla oak. Dark fruit finish; finishes a bit shorter than the '04.
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