Andrew Geoffrey Vineyards is proud to announce the release of its 2002 Cabernet Sauvignon on September 15, 2005. John Gibson, Andrew Geoffrey’s winemaker, has blended the finest lots produced from the varietals grown in the vineyard to produce a sophisticated and balanced ageable wine. The wine was bottled on August 14, 2004 and available for sale in 2005 are 1600 750ml six pack cases, 50 1.5 liter six pack cases and 10 3 liter bottles.

from The Wine News
Score: 94
“Andrew Geoffrey Vineyards, 2002 Cabernet Sauvignon, Diamond Mountain District - $75 (1667 cases): Distinctive nose of briary bramble berry, accented with bright blueberry and loamy earthiness. Deeply flavored and viscous with ripe, medium-full tannins, this is a muscular Cabernet brimming with concentrated dark berry-cassis fruit; finishes with subtle notes of white chocolate and white pepper.”  Steve Pitcher, June/July 2005

2002 Cabernet Sauvignon Winemaker Notes:

Harvest dates:
 September 27 - October 13, 2002
Harvest analysis:
 25.4 Brix, 0.48 TA, 3.68 pH
Pre-Fermentation Maceration:
72 hours @ 55 degrees F
Pumpover Regime:
 2 times per day with Aeration until dryness
Maximum Fermentation Temperature:
90 degrees F
Total Skin Contact Time:
 35 days
Barrel Aging:
 80% new French oak, Allier and Center of France/Medium Toast
Blend Composition:
91% Cabernet Sauvignon, 7.5% Cabernet Franc, 1.5% Petit Verdot

2001 Cabernet Sauvignon Winemaker Notes:

Harvest dates:
 August 28, 2001 to September 5, 2001
Harvest analysis:
 25.6 Brix, 4.50gms/2 TA, 3.65 pH
Pre-Fermentation Maceration:
72 hours @ 60 degrees F
Pumpover Regime:
 2 times per day with Aeration until dryness
Maximum Fermentation Temperature:
90 degrees F
Total Skin Contact Time:
 35 days
Barrel Aging:
 100% new Chateau French oak, Center of France/Medium Toast
Blend Composition:
90.7% Cabernet Sauvignon, 7% Cabernet Franc, 2.3% Petit Verdot

Each block was separately hand picked in small boxes and the grapes were rigorously hand sorted to yield only the finest fruit. Once delivered to the winery, the fruit was once again sorted prior to destemming and crushing. The must was moved to stainless steel tanks for 72 hour pre-fermentation maceration. The tanks were then inoculated and pumped over 2 times per day until dryness. The tanks were then sealed for extended maceration. On average, the wines were in contact with the skins for a period of 35 days. The free run wine was drained from the tanks and held separate from the press wine. The settled free run wine was then moved to 100% new French oak barrels. The wines were racked quarterly with blending amongst the lots taking place at each movement. After 20 months of barrel aging, the wine was bottled August 14, 2003.

The maturing vines at Andrew Geoffrey Vineyards, combined with an exceptional growing season, produced more fruit than originally projected in 2001. The Merlot grapes were picked on August 28 th, followed by the Cabernet Sauvignon on September 5 th and 7 th. The Cabernet Franc and Petit Verdot were picked on September 11, 2001. All of the grapes at Andrew Geoffrey Vineyards are picked early in the morning when it is cool to preserve the best flavors and richness of the grapes.

The fruit was transferred in bins to Kirkland Ranch Winery, a state of the art winery facility in the Carneros region of Napa Valley, where it was hand sorted prior to crushing. After crushing, the larger lots were pumped to stainless steel tanks for fermentation while the smaller lots were fermented in insulated macro bins. John’s philosophy to separate the varietals and different clones within each varietal allows him to examine each for it’s true character and quality during the fermentation process. During barrel ageing, the wines are racked for clarification and subsequently blended to achieve the best representation of Andrew Geoffrey Vineyards each year.

2000 Cabernet Sauvignon Winemaker Notes:

Harvest dates:
 September 25, 2000 to October 20, 2000
Harvest analysis:
 24.6 Brix, 4.70 gms/1 TA, 3.60 pH
Pre-Fermentation Maceration:
72 hours @ 60 degrees F
Pumpover Regime:
 2 times/day with Aeration until dryness
Maximum Fermentation Temperature:
90 degrees F
Total Skin Contact Time:
 32 days
Barrel Aging:
 76% new Chateau French Oak, Center of France, Medium Toast
Blend Composition:
83.12% Cabernet Sauvignon, 7.40% Cabernet Franc, 7.40% Merlot, 2.08% Petit Verdot

A small amount of the 2000 Cabernet Sauvignon remains available for sale.

Under Rex’s watchful eye, the vineyard began maturing and produced a small amount of grapes in 1999. The 1999 vintage was experimental and 25 cases (one barrel) of wine were produced, but are not available for sale. However, the 2000 harvest yielded 13 tons and John Gibson, Andrew Geoffrey’s winemaker, was able to produce 642 cases of wine selected from the best lots from the vineyard yield.