Community Tasting Note
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roygui wrote: 84 points
June 18, 2010 - 90% Cabernet Sauvignon and 10% Merlot from estate-grown grapes (45%) and independent growers (55%).
WINEMAKING DATA:
Grapes were harvested at an average 24º Brix, fermented in stainless steel tanks, then aged 10 months in a combination of two to four-year-old French and American oak barrels, and large oak uprights. The wine was then blended and bottled in August and September, 2006.
In years with high yields, selective blending often results in an Innisfree label. The 2005 Innisfree Cabernet was produced from extra fruit after the Insignia and Napa Valley Cabernet Sauvignon blends were created. This forward and approachable wine boasts aromas and flavors of mulled spices, red fruit, coffee and cedar, with a long, concentrated finish that lingers on the palate.
2005 VINTAGE NOTES:
The 2005 vintage was unusually late due to mild temperatures that averages between 70-80°. From August 1 to October 31, only 15 days exceeded 90°, and even then it never got hotter than 98°. Despite this, color and flavors developed early on, with good sugars, though acids took longer to develop in the ripening fruit.
The vintage was also characterized by high yields. A wet spring increased tonnage by an average of 30% over expectations, and given that the 2004 vintage came in at 40-45% under projections, there was a 70% swing between the two years, making 2005 yields seem even higher.
Depending on the vineyard and crop balance, there will be variability in fruit quality throughout the North Coast. However we were extremely fortunate that the weather stayed dry and mild as long as it did, allowing fruit to avoid dehydration from conditions that were too warm, and mildew from weather that was too wet.7,415 views