2005 Alexander Valley Cabernet Sauvignon
Appellation Selection
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The Vineyards
Just over half of the Cabernet Sauvignon grapes came from the Lyon Vineyard, combining grapes from a 34 year old block on sandy loam soils with younger blocks planted on gravelly soils with Clones #4, #6, and #337. The remaining Cabernet grapes came from the Rancho Miguel Vineyard, comprised of Clone #7. The Malbec and Merlot comes from Lyon Vineyard, with the Petite Verdot from Ranch Miguel Vineyard. The Lyon Vineyard is in Northern Alexander Valley, marked by significant changes in day to night temperatures and little influence from coastal fog. The Rancho Miguel Vineyard is in the central portion of Alexander Valley, where the weather is moderately hot and perfect for Bordeaux grapes. Both of our vineyard sources are adjacent to the Russian River, and are planted on soils similar to those found in Pauillac, Margaux and St. Julien in Bordeaux.
The Vintage
The 2005 vintage got off to a late start, delaying bud break for the red Bordeaux varieties. However, spring temperatures were normal, allowing a good fruit set. Summer was mild to moderate without any heat waves. August was foggy and cool, setting the stage for large cluster development. Facing high yields at the start of harvest, we crop thinned the Cabernet Sauvignon and Merlot in the Lyon Vineyard. An “Indian summer” started in mid October, and we were able to pick Alexander Valley Merlot starting October 21st, followed by Petite Verdot and Malbec. We waited until the last week in October to harvest the Cabernet Sauvignon at Rancho Miguel, finishing out with the Lyon vineyard through November 8 th . We were also fortunate to have little rain, and the extra hang time gave us more depth and ripeness. Because of the cooler, longer vintage, the wine is darker in color, yet has a soft palate and tannin structure. |
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Winemaking
We cold soaked both Cabernet Sauvignon and Merlot, leading to a slow fermentation in the beginning. We warmed up the must mid-fermentation in order to fully extract color and flavor. The wine was pressed off of the skins before fermentation was complete, but only free run and light press fractions were used. The lots were racked once, then re-racked into both new and 1-year-old Tonnellerie Treuil French Chateau oak barrels. Malolactic fermentation was completed in barrels and assemblage took place in early Spring of 2006 using Merlot at this stage. We re-blended the wine 4 months later using Petite Verdot and Malbec, at which point the wine was aged in 1-year-old French barrels, along with 20% New “Grand Cru” Canton American Oak barrels. |
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 Winemaker's Notes
This offering of Alexander Valley Cabernet is silkier and aromatically inclined than other vintages, yet shows good texture and depth. It has the herbal, dried leaves aroma typical of the region but with medleys of black cherry, raspberry and blackberry fruit. It finishes soft, with complex, earthy flavors. This wine is a joy to drink now, but will become more multifaceted and elegant with additional bottle age.
. Click here for a recipe of Easy Chuck Roast to pair with Alexander Valley Cabernet Sauvignon. |
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Mark R. Lyon, Winemaker
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| Technical Data |
| Appellation: |
Alexander
Valley |
Composition: |
77% Cabernet Sauvignon 11% Merlot; 3.5% Petite Verdot; 8.5%Malbec
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| Cooperage: |
12 months in mostly French, some American and Hungarian oak |
Alcohol: |
14.3% |
| TA: |
0.54
g/100ml |
pH: |
3.62 |
| Bottling Date: |
May 2007 |
Release
Date: |
October 2007 |
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Past Vintages (downloadable pdf files):
2004 |
Awards and Acclaim:
2005 Vintage
90 Points, ONE PUFF & GOOD VALUE from Connoisseurs' Guide to California Wine: "The unqualified star of the current Sebastiani line-up of new Cabernets, this very rich offering is brimming with both oaky sweetness and deep, well-defined fruit. Its themes of ripe currants are laced with lots of vanilla, cocoa and cream, and its plush palatal feel is followed up with a measure of trim tannins. If thoroughly enjoyable now, it comes with a recommendation of three or four years of age. GOOD VALUE."
4 Stars from Restaurant Wine: "A supple, complex Cabernet, with full bodied, moderate richness, and fine balance with a persistent finish. It tastes of black currant, toast, spicy oak cedar, green bean and vanilla."
90 Points from Wine Review Online: "Sebastiani's Alexander Valley Cabernet is a pure, joyous expression of this famous appellation. Rich and fleshy on the palate, with soft tannins, wonderful intensity of aroma across the gamut of blackberry, black currant and black cherry flavors, and savory dried herbs as a back note. Weightier on the palate and slightly higher in alcohol than the Sonoma County Cabernet, the Alexander Valley is nevertheless a beautifully balanced Cabernet that will pair nicely with red-meat dishes laced with savory spices." --Robert Whitley
2004 Vintage
91 Points from The Wine News : "Big aromas of plum, smoked meat, baker’s chocolate, earth and graphite with herbal notes that dissipate with air. Ripe, silky flavors of black currant, milk chocolate and espresso. Citrus emerges in an otherwise plush finish."
88 Points from The Wine Spectator: "Shows aromas of mineral, pebb;e, black currant and dill. Tight and intense on the palette, turning complex and ending with chewy tannins. Best from 2009 to 2012."
Four Stars from Restaurant Wine : "A ripe, supple, full bodied Cabernet in a furity and lightly oaky style. It is fruity and near-jammy in flavor, with tea, tobacco, and spicy oak aromas/flavors. Medium length finish."
2003 Vintage
91 Points from The Wine Spectator: "A seductive style, ripe, rich and creamy both in flavor and in texture, with layers of currant, wild berry, plum and blackberry. The finish picks up chocolaty mocha notes and ends with a long, polished after-taste. Drink now through 2011."
90 Points from Wine Enthusiast: "Here's a classic Alexander Valley Cab from a winery that knows what it's doing. The wine is very soft but complex and elaborately tailored, with delicious blackberry pie, chocolate and cherry flavors that just don't stop coming. Fortunately, the tannins and acids are rich enough to stand up to the fruit."
2002 Vintage
91 Points-TOP VALUE from The Wine Spectator: "A rich, concentrated, deeply complex wine, laden with mocha, currant, blackberry and spicy anise notes. The tannins and oak flavors also have a strong presence, but the focus and depth of flavor are impressive. Best from 2006 through 2011." $28 "Three reds caught my attention in this issue. The Sebastiani Cab displays excellent depth and complexity for a wine at this price. It has blackberry and mocha flavors."
88 Points-One Puff and BEST BUY from Connoisseurs Guide to California Wine: "It is not secret that we count ourselves as real fans of Sebastiani's red wines of late, and this rich, oak-sweetened effort does not disappoint. It leans a little more strongly to vanilla, cappuccino and toast than it does to outgoing fruit, but its themes of cherries and cassis are only slightly removed from center stage. There is a slight oaky pucker at the edges of its tasty finish, and since the wine is not overly tannic, it should be wholly ready for enjoyable drinking in but two or three years' time."
2001 Vintage
92 Points-Highly Recommended, Annual Top Pick from The Wine Spectator: "Dark, plush and concentrated with pretty vanilla and mocha-scented oak, roasted coffee and pretty currant and wild berry flavors. The oak gives it an added flavor dimension and the texture is smooth and polished with ripe chewy tannins. Best from 2005 through 2011."
91 Points from Wine Enthusiast : "Absolutely lovely, so gentle and limpid you can't get enough. The flavors of blackberries, black cherries, dark chocolate and herbs are so sweet and ripe, while the tannins are lush, sweet and velvety. Combines drinkability with class and elegance."
Top 100 Wines of the Year from The San Fransicso Chronicle: "Supple and smooth, offering black c herry, cassis and plum flavors made more complex by hints of herb, chocolate and creamy vanilla. An excellent Cab for the price"
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