2004 Joullian Cabernet Sauvignon Wine

Tasting Notes: Very dark garnet with cherry rim. Very bright deep black cherry and blackberry nose tinged with orange rind and anise perfume. Bright red currant entry expands into a balanced combination of ripe Satsuma plum, black cherry, cola and dark chocolate flavors that emphasize the elegant, spicy, cedar, anise and mineral finish.

Winemaker Comment: The 2004 Joullian Cabernet Sauvignon harvest was short on quantity , but long on quality. Ripening sped up during the first two weeks of October with a burst of warm weather, and then we had to rush to pick everything before the rainy season started with a deluge on October 17. We fermented with multiple yeast strains, and used both long and short macerations to get the most out of every lot. Merlot was blended into the Cabernet after the spring racking, which greatly enhanced integration, balance and especially, the bouquet. This is unquestionalby our most fragrant Cabernet since 2000. The wine was bottled unfined and unfiltered, so decant it after 2010, when some light sediment may be evident.

Composition (Blend): 89% Cabernet Sauvignon, 11% Merlot

Appellation AVA: 100% Joullian Estate, Carmel Valley

Sugar at Harvest: 24.2 Brix

Fermentation: Primary/secondary fermentation completed in 11-38 days using multiple yeasts and malolactic strains.

Barrel Aging: Eighteen months in 25% new and twice used center of French oak barrels

Residual Sugar: Dry (0.05%)

Food Companions: "Where's the beef?" Also try some sweetbreads, since we're talking about serious cholesterol. Grilled salmon accentuates the wine's Bing cherry flavors, as do mahi mahi and yellow fin tuna. Pasta with cream sauces (go light on tomatoes) is another excellent match-up. Lovely with lamb, for you classicists!