William Hill Estate : Napa Valley

2001 Napa Valley Cabernet Sauvignon

Grape Source

Our Cabernet Sauvignon is produced from fruit grown primarily in the mountain and benchland vineyards of the Napa Valley. During the day, these vineyards are above the fog line, ensuring a long, lingering growing season. The grapes were hand harvested in mid-October 2001, at an average 25.9º Brix.

Vintage

The 2001 vintage got off to a quick start with early bud break and bloom and high temperatures in May, June and July threatened to bring a premature harvest.  Fortunately, autumn arrived early and temperatures in August cooled enough to give grapes adequate hang-time for optimum ripening.  Overall yields were slightly lower than normal, but quality was outstanding.

Winemaking

In order to extract maximum flavor and color, 20% of the blend was whole berry fermented. The wine was aged in a combination of new to three-year-old French oak barrels for 18 months.

Winemaker notes

While summer’s warm start caused anxiety over the threat of premature ripening, an influx of marine fog in August allowed grapes to hang long enough for optimal flavor development.  An excellent vintage with slightly low yields, this 2001 Napa Valley Cabernet Sauvignon displays a touch more backbone than that grown in 2000 while retaining desired concentration.

This is a fruit-driven wine that exhibits aromas of cassis, dark plum and blackberry.  A small percentage of grapes underwent whole berry fermentation, which contributes soft tannins and added richness, polished texture and an earthy body.

Food Recommendations

Try this full-bodied Cabernet Sauvignon with roasted prime rib in a cracked pepper crust, grilled veal chops with rosemary or a tender lamb chop.