1997 Dyer Cabernet Sauvignon
Last tasted 12/04: “Lovely hue with violet edges. Complex aromas of black cherry, dried flowers, cola and cedar.
Tasting Notes on release (8/01): “Ripe fruit with notes of cocoa, cedar and just a hint of violets and anise. Elegant structure (not a big monster!) with supple, chewy tannins”.Vintage notes: The 1997 vintage is a highly rated one for Napa Cabernets. The season was early - summer temperatures were moderate and were followed by ideal fall weather. We like to let our fruit hang on the vine to fully ripen the mountain tannins. In 97 we achieved that balance and harvested on September 26 at 23.8 brix- long before any threat of weather could force our hand. The vintage is known for that happy combination of excellent quality with good yields…well we did get 1.1 tons per acre from our 2.2 acre site! The winemaking was classic and simple: fermentation utilizing native yeast, 16 day total maceration, pressing followed by malolactic fermentation in oak barrels. Several rackings over the next 22 months allowed the wine to be bottled in August of 1999 without fining or filtration.
For quite awhile, now, we’ve been meaning to review all the vintages of Dyer Vineyards Cabernet – we’re amazed to realize there are fifteen vintages now (seventeen if you count the two in barrels!) But, we just hadn’t gotten to it.
In a recent moment of serendipity...