2004 L'Aventure Estate Cuvée

Winemaking:

  • Picked by hand, with grape selection upon arrival at the winery
  • Cold maceration (around 50 degrees farenheit) before fermentation
  • Maceration between: 17 and 24 days on the cap
  • Malolactic fermentation: 100% new oak at 70 degrees farenheit
  • Aging: 100% in new French oak barrels
  • Length of aging: 16 months
  • At bottling: Alc=15.95%, Residual Sugar: 1.5 grams per liter, TA=6.4 gr tartaric, or 4.18 gr H2S04/L
  • fined, but not filtered
  • Blend: 60% estate grown Syrah, 29% estate grown Cabernet Sauvignon, 11% estate grown Petit Verdot
  • Bottling: March 2006
  • Production: 3000 6 packs, in wood cases

    Tasting notes:

    This wonderfully “juicy” 2004 Estate Cuvee is unique in that a percentage of the blend was “co–fermented”, due to the fact that all three of the varieties that comprise Estate Cuvee - Cabernet Sauvignon, Syrah, and Petit Verdot - arrived at maturity simultaneously. For the first time in his 24 years as a wine maker, Stephan saw these grapes fermenting in the same tank. The result is a seamless, complex work of art. Fresh aromas of plums, macerated blackberries, and blueberries in the nose, and dark, intense fruit on the palate. The mouth and lengthy finish are made more complex by hints of leather, tar, and tobacco leaf. An augmentation of Petit Verdot puts the 2004 on the classic track of the 2001 vintage.

    This once in a lifetime (maybe!) wine merits hoarding, and keeping! It should wake up around 2008, and sail through life well into its late teens.
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