2001 Dyer Cabernet Sauvignon
Tasting Notes on Release: loads of cherry and current aromas, with background notes of anise and chocolate—full and rich on the palate with muscular, yet supple tannins.
Vintage Notes: The 2001 growing season was spectacular... what we've come to think of as "classic Napa Valley"- early budbreak, no spring frost, no rain after April, and a mild summer with no daytime temperatures over 100 degrees during August and September (the critical last stages of ripening occur best under mild conditions). The grapes achieved perfect maturity at 25.6 Brix on October 1. The yield was a modest 2.4 tons/acre.
After 19 days on the skins, the new wine was placed in French oak barrels (one-third new) where it underwnet malolactic fermentation. The wine was bottled on July 3, 2003 (Dawnine's birthday!).
This release totals 348 cases (including a smaller number of magnums).
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...