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  • Country ranking ?

    108
  • Producer ranking ?

    24
  • Decanting time

    4h
  • When to drink

    2020-2035
  • Food Pairing

    Game

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The Story

From an exceptional site that imparts earthy, ethereal notes of power and elegance, this signature cabernet reveals intense, deep layers of crème de cassis, barbecue smoke, graphite, blackberry and freshly cut flowers that excite the palate. Incredibly long and round, it is our rarest wine, the 2002 vintage achieving our first perfect score as “a wine of enormous concentration, multiple dimensions, layers of flavor, and a sensational one minut...

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Wine Information

In 2004 the Cabernet grapes from our 2 ½ acre Tychson Hill property once again developed deliciously intense flavors on the vine. To maintain the purity of the fruit, the wines were fermented in stainless steel vats and macerated with the skins for a total of 43 days. After an 18 month elevage in new French oak barrels, the wines were racked only in preparation for bottling in March 2006.

Winemaker notes from Allison Tauziet:

"Aromas tha...

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Tasting note

color

Deep, Ruby red and Clear

ending

Long, Extensive and Pure

flavors

Blueberry

nose

Youthful, Opulent, Ripe and Generous

taste

Average in Acidity, Warming, Medium tannin, Concentrated, Youthful, Full-bodied and Rich

Written Notes

(15.6% alcohol): Bright, dark red. Lovely complex, subtle perfume of black raspberry, mulberry, currant, nutty oak and sexy brown spices. Wonderfully pliant and fresh in the mouth, showing some very ripe qualities but also outstanding detail and finesse to its flavors of black raspberry and deep wet-stone minerality. Offers compelling sweetness while retaining a firm shape, finishing long and aromatic, with very suave, harmonious tannins. I found this wine a bit liqueur-like upon release but today it's a knockout.

  • 96p

In 2004 the Cabernet grapes from our 2 ½ acre Tychson Hill property once again developed deliciously intense flavors on the vine. To maintain the purity of the fruit, the wines were fermented in stainless steel vats and macerated with the skins for a total of 43 days. After an 18 month elevage in new French oak barrels, the wines were racked only in preparation for bottling in March 2006.

Winemaker notes from Allison Tauziet:

"Aromas that span the entire spectrum of flavor practically leap out of the glass. This ruby stained wine starts off with a fragrant perfume of sweet floral, cassis, and pomegranate notes that soon open up with secondary aromas of savory barbecue, saline air, crushed rock, saddle soap, teriyaki , and meat juices. Even more, the silky and supple tannins coat the palate. This wine is like liquid terroir. From the first sip to the last, the wine evolves to levels we never even knew existed in barrel. The slow fermentation done by the indigenous yeast produced layers of glycerol and extracted tannin that are held together seamlessly with a fresh level of acidity. And beyond that, the fragrance persists for at least a minute long finish."

We released 150 cases of the 2004 "Tychson Hill" in November 2007.

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Information

Origin

St. Helena, Napa Valley

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