R&B Cellars

Vineyards:

Bingham Ranch ~ The Bingham Ranch in Calistoga is one of the oldest cabernet vineyards in the Napa Valley, dating back to 1850s. There are two parcels of vines used in our cabernet, one is 55 years old and the other is 35 years. It is a small berry clone with very low yields, approximately one and a half tons per acre. The resulting fruit is very intensely flavored with a rich dark blackberry profile that makes intensely structured cabernet sauvignon.

Towne Vineyard ~ Towne Vineyards in a small merlot parcel north of the town of Calistoga. The vineyard is twenty years old and planted with a small berry clone of merlot.

Cellar Practices and Winemaking:
Perfectly ripe grapes were harvested in late October early November 2003. They were crushed into a stainless tank and cold soaked at 50F for 5 days. The temperature was increased to 70 degrees F beginning the cultured yeast fermentation, and lasting 14 days at a peak temperature of 90 degrees. The grapes were gently pressed and the resulting wine racked into barrels, which were 100% new French oak 60 gallon barrels from seven different French coopers: Vicard, Seguin Moreau, St. Martin, Billon, Trieul, Taransaud and Francois Freres. The Cabernet was blended in the classical way with small amounts of Merlot added from the same vineyard. The wine was aged for 22 months in oak and given an additional 12 months of bottle age prior to release.

Winemaker's Comments:
This 2003 R & B Reserve Napa Valley Cabernet Sauvignon is an extraordinary wine with remarkable depth and complexity. It exhibits a huge core of dark black cherry fruit with elements of dark black currant, tea, smoked duck, and violets in the bouquet. The small addition of Merlot adds softness, color and a touch of sweet cherries. The flavors of dark blackberry, currants, chocolate, and cassis are evident, with a huge juicy blackberry finish. This wine is a classic Cabernet Sauvignon with all of the exotic spice and layers of fruit you would expect from a Reserve wine.

Harvest Date: Oct 27 ~ Nov 4, 2003
Sugar at Harvest: 25.2 Degrees Brix
Total Acid: .69 gm/cl
ph: 3.37

Fermentation: Hand picked, 5 days cold soak at 50 degrees, pumped over 3 times a day, fermentation temp. to 90 degrees, extended maceration for 20 days, D-80 and Monte Rosso yeast.

Aging: 22 months in 100% French Oak from 7 different French Coopers; Vicard, Seguin Moreau, St. Martin, Billon, Trieul, Taransaud and Francois Freres, 100% new oak.