The fruit for this remarkable wine was harvested by hand from October 5 through October 14, 2005, entirely from the three, estate grown, Husic Vineyards, above the Stags Leap District. Picked at extreme ripeness, the fruit was gently hand-sorted, destemmed, and sorted again until each grape was inspected. The grapes were carefully transferred to a fermentation tank without the use of pumps, and were fermented on the skins for more than 30 days. The inky-black wine was then transferred by gravity to new French Oak barrels and aged for nearly two years in caves held at 58° F. The best barrels were chosen for the final blend, and the wine was bottled without fining and with minimal filtration for clarity.
The finished wine displays elegant raspberry and dark chocolate aromas, with notes of baking spices, cedar and warm toasty vanilla providing complexity. The texture on the palate is rich and satiny, with dark red fruits (dark cherries and plums) displaying a bright sweet character throughout the finish. Though the Husic Estate is known for dark intensity derived from its steep rocky hillside, this vintage displays a softness and elegance in addition to its intensity.
The finished wine is 100% Cabernet Sauvignon, 100% Estate-grown, and aged in 100% new French oak barrels. 1,255 cases were produced.