Chalk Hill
![3D"http://www.chalkhill.com/assets/images/categories/04CS%20tasting_not=](3D"Cab_Chalk_hill_2004_files/image001.gif")
COMPLETE TASTING NOTES
Perfectly ripe
bunches are the result of our rigorous and labor-intensive process of hand
leaf-thinning, allowing both air and sunlight into the “fruiting
zone” which stimulates ripening of flavors and provides soft, ripe
tannins. We grow our Cabernet Sauvignon in hillside vineyard blocks atop
well-drained volcanic soils. Low yields are our goal, requiring multiple
thinning passes. Judiciously applied drip irrigation keeps each vine balanc=
ed
on the path to ripeness and fruit concentration. After double sorting and
destemming, the cracked berries were allowed to progress in small tanks thr=
ough
indigenous, native yeast fermentation with a varied regime of cap management
techniques. The extracted layers of flavor, concentrated texture, and nuance
found their way to barrel… and ultimately into the bottle. Aged in 60%
new, Taransaud-coopered, French oak for 16 months, and blended with additio=
nal
estate-grown Bordeaux varietals to frame and enhance the Cabernet, the wine
boasts perfumed aromas of black currants, blackberry jam, with hints of
lavender, mocha and briar. The rich and expansive texture, bolstered by the
ripe, velvety tannins, creates a lush mouthfeel and indicates cellar
worthiness. It is neither fined nor filtered. Try to 2004 Chalk Hill Estate
Cabernet Sauvignon with pan seared beef tenderloin served with sauté=
ed
pea shoots, baby carrots and blue cheese sauce.
SUGGESTED PAIRINGS
Pan Seared Beef
Tenderllin served wtih sauteed pea shoots, baby carrots and blue cheese sau=
ce.
TECHNICAL INFORMATION
Blend:
78% Cabernet Sauvignon, 9% Malbec, 7% Merlot, 3% Petit
Verdot, 3% Cabernet Franc
Vineyard:
Chalk Hill Estate
Appelation: =
Chalk Hill, Sonoma County
Ageing:
Sixteen Months, 60% New French Oak
Fermentation:
100% Native - Primary and Malolactic=
Harvested: <=
/o:p>
September 21-October 14, 2004 Brix: 26 T.A. 5.5. G/L p=
H:
3.77
Bottled:
April 1, 2006 Alc. 14.9% T.A. 5.0 G/L pH: 3.90
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