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Silverado Cabernet Sauvignon Napa Valley Limited Cabernet Sauvignon 2002

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  • 2002

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Winemaker's Notes:

2002 Cabernet SauvignonLimited While Silverado Vineyards has been producing excellent Cabernet Sauvignon since 1981, ...

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Winemaker's Notes:

2002 Cabernet SauvignonLimited While Silverado Vineyards has been producing excellent Cabernet Sauvignon since 1981, only eleven vintages have merited the rare silver Limited label. Limiteds are produced only in the finest years, when small lots of wine are blended to express the essence of classic, ageworthy Napa Valley Cabernet Sauvignon. Harvest Dates: Winemaking Notes:Average Brix at harvest was 26.7; moderate yields of 4.1 tons per acre translated into concentrated fermentation lots; 18 days¡ maceration on skins; aged 19 months in chateau-style barrels, 69 percent new, 97 percent of French oak. Vintage Notes:After a dry winter, warm February rains forced early budbreak. Unseasonable hot weather in March accelerated growth and made the vines susceptible to hard frosts that came in early April. Bloomtime heat further reduced crop. After one last heat spell in July, August and September were moderate, even cool, allowing ripening to proceed gradually. Tasting Notes:Until the very end, 2002 was a mild season with few hot spells, and maturation was slow. It started icily, with frost in April and rains in May. After veraison, warm days and cool nights accelerated ripening, and by September the real heat kicked in, leading to a compressed harvest. Intense flavors and excellent balance were the happy result of the cool summer, and richness the outcome of warm picking weather.

2002 Cabernet SauvignonLimited While Silverado Vineyards has been producing excellent Cabernet Sauvignon since 1981, only eleven vintages have merited the rare silver Limited label. Limiteds are produced only in the finest years, when small lots of wine are blended to express the essence of classic, ageworthy Napa Valley Cabernet Sauvignon. Harvest Dates: Winemaking Notes:Average Brix at harvest was 26.7; moderate yields of 4.1 tons per acre translated into concentrated fermentation lots; 18 days¡ maceration on skins; aged 19 months in chateau-style barrels, 69 percent new, 97 percent of French oak. Vintage Notes:After a dry winter, warm February rains forced early budbreak. Unseasonable hot weather in March accelerated growth and made the vines susceptible to hard frosts that came in early April. Bloomtime heat further reduced crop. After one last heat spell in July, August and September were moderate, even cool, allowing ripening to proceed gradually. Tasting Notes:Until the very end, 2002 was a mild season with few hot spells, and maturation was slow. It started icily, with frost in April and rains in May. After veraison, warm days and cool nights accelerated ripening, and by September the real heat kicked in, leading to a compressed harvest. Intense flavors and excellent balance were the happy result of the cool summer, and richness the outcome of warm picking weather.

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