• WS: 86

    Wine Spectator Score

    86

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Freemark Abbey 2001

Winemaker's Notes:

Vintage and Winemaker’s Notes: Opaque with dark ruby hues; deep and brooding with lots of depth in the nose. A host of inviting black fruit aromas including blackberries, boysenberries, black currant, dark cherries, with cinnamon, clove, dark chocolate, and a hint of lavender. Entry is smooth, full of dark cherry flavors reminiscent of a dark chocolate/cherry truffle, yet not sweet but with a wonderful, inviting, pleasant balance…a finish that draws you back for another glass! Seductively balanced with good structure and moderate tannins, our 2002 Sycamore can be enjoyed now with grilled steak or lamb, or cellared for your enjoyment. Growing Season Notes: Heaviest winter rains finished by mid-February. A sudden warming trend at the end of February started bud growth. Set began in mid-May with weather generally cool. By June it had warmed up and weather was largely moderate and even, with morning cloud cover or cool evening breezes. After a long, mild growing season, the harvest was kicked into gear with a warming trend near the end of September. The warm weather concentrated the fruit flavors and condensed the harvest. The grape crop was generally lower than average, showing excellent intense colors and flavor. Statistics: # Varietal Composition: 85% Cabernet Sauvignon, 8% Merlot, 7% Cab franc # Vineyards: Sycamore Vineyard (22 acres), Rutherford Bench, Napa Valley # Fermentation: After a 24-hour cold soak, the must was fermented in stainless steel for 8 to 10 days, at 74-88 degrees F, with 6 to 22 days skin contact # Aging: 2 years in 60 gallon French oak barrels # Alcohol: 14.1% # pH: 3.65 # Acid: 0.64 g/100 mL

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Freemark Abbey Winery:
It began over a century ago as a vision shared by a handful of pioneers; those with an intimate knowledge of grapes and a deep respect for the land. This vision took root, was nurtured by skilled hands and ultimately resulted in one of the first premium wineries in the Napa Valley. Today, the wine of Freemark Abbey stands as a testament to what the rich earth of the Napa Valley is capable of creating when working in perfect harmony with nature.
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe

Member Reviews for Freemark Abbey

Add your review
Snooth User: beactive
72839272
4.00 5
01/19/2010

Round bodied smooth cab.


Snooth User: Wallenem
7871239
4.50 5
01/03/2009

Four and a half glasses


External Reviews for Freemark Abbey

External Review
Source: Shop Wine Direct
01/17/2009

Wine Spectator ReviewA sleek, polished style, with a trim band of sour cherry, red currant, fresh earth, plum and clean, new leather, it tightens up a bit on the finish, but the acidity, tannins and fruit are well-balanced. Drink now through 2012.



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Vintage and Winemaker’s Notes: Opaque with dark ruby hues; deep and brooding with lots of depth in the nose. A host of inviting black fruit aromas including blackberries, boysenberries, black currant, dark cherries, with cinnamon, clove, dark chocolate, and a hint of lavender. Entry is smooth, full of dark cherry flavors reminiscent of a dark chocolate/cherry truffle, yet not sweet but with a wonderful, inviting, pleasant balance…a finish that draws you back for another glass! Seductively balanced with good structure and moderate tannins, our 2002 Sycamore can be enjoyed now with grilled steak or lamb, or cellared for your enjoyment. Growing Season Notes: Heaviest winter rains finished by mid-February. A sudden warming trend at the end of February started bud growth. Set began in mid-May with weather generally cool. By June it had warmed up and weather was largely moderate and even, with morning cloud cover or cool evening breezes. After a long, mild growing season, the harvest was kicked into gear with a warming trend near the end of September. The warm weather concentrated the fruit flavors and condensed the harvest. The grape crop was generally lower than average, showing excellent intense colors and flavor. Statistics: # Varietal Composition: 85% Cabernet Sauvignon, 8% Merlot, 7% Cab franc # Vineyards: Sycamore Vineyard (22 acres), Rutherford Bench, Napa Valley # Fermentation: After a 24-hour cold soak, the must was fermented in stainless steel for 8 to 10 days, at 74-88 degrees F, with 6 to 22 days skin contact # Aging: 2 years in 60 gallon French oak barrels # Alcohol: 14.1% # pH: 3.65 # Acid: 0.64 g/100 mL

Recipe Downloader

RiceSelect

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