Taylor Family Vineyards Cabernet Sauvignon Stags Leap District 2002

Previously available for: $49.00
4.5 5 0.5
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Winemaker's Notes:

After this handpicked fruit was delivered to the winery it was crushed with 50 ppm SO2, then fermented in one-ton bin...

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User Reviews for Taylor Family Vineyards Cabernet Sauvignon Stags Leap District

Ratings & Tags for Taylor Family Vineyards Cabernet Sauvignon Stags Leap District

82514 Snooth User: cabgirl
rated this wine
5.00 5
08/06/2008

82514 Snooth User: cabgirl
rated this wine
5.00 5
08/06/2008

rated this wine
5.00 5
07/27/2008

rated this wine
5.00 5
07/27/2008

Winemaker's Notes:

After this handpicked fruit was delivered to the winery it was crushed with 50 ppm SO2, then fermented in one-ton bins. Two different yeasts were chosen, one to showcase the flavors of the grapes and one to influence the ultimate style of the finished wine. The grapes were punched down two times each day, by hand. After 15 days the wine had fermented down to 1.5 Brix. The juice was then pressed out and transferred to barrels where it went through a secondary malolactic fermentation and was finally dry on January 15, 2003. It was then racked and transferred to new barrels in the spring of 2003. After 21 months in the barrel the wine was bottled in January 2005. While most wines are rushed to the market after bottling we felt that this wine deserved the bottle aging that would allow it to shine upon release. When first opened this wine delivers a bright rush of cherries to the nose. But, typical of the fruit from the Stag’s Leap appellation, it evolves the longer it is open, revealing layers of licorice, tobacco, dark cherries, tar and hints of soft cocoa. The soft, mouth-filling tannins compliment rather than overpower the other elements in the wine. While this wine is wonderful to drink now, it will continue to evolve in the bottle for a number of years. It would be wonderful with braised dishes, grilled meats and rich cheeses. - Gustavo Brambila

After this handpicked fruit was delivered to the winery it was crushed with 50 ppm SO2, then fermented in one-ton bins. Two different yeasts were chosen, one to showcase the flavors of the grapes and one to influence the ultimate style of the finished wine. The grapes were punched down two times each day, by hand. After 15 days the wine had fermented down to 1.5 Brix. The juice was then pressed out and transferred to barrels where it went through a secondary malolactic fermentation and was finally dry on January 15, 2003. It was then racked and transferred to new barrels in the spring of 2003. After 21 months in the barrel the wine was bottled in January 2005. While most wines are rushed to the market after bottling we felt that this wine deserved the bottle aging that would allow it to shine upon release. When first opened this wine delivers a bright rush of cherries to the nose. But, typical of the fruit from the Stag’s Leap appellation, it evolves the longer it is open, revealing layers of licorice, tobacco, dark cherries, tar and hints of soft cocoa. The soft, mouth-filling tannins compliment rather than overpower the other elements in the wine. While this wine is wonderful to drink now, it will continue to evolve in the bottle for a number of years. It would be wonderful with braised dishes, grilled meats and rich cheeses. - Gustavo Brambila

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