Navarro Vineyards - 2005 Cabernet Sauvignon

2005 Cabernet Sauvignon
  Mendocino
  (750 ml) - Sold Out!
  (1.5 L Magnum) - Sold Out!

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Waiting

At Navarro we prefer to fuss in the vineyard rather than the winery. During the growing season we thin, sucker, shoot position and perform a myriad of other tasks before harvest so that the wine doesn't need much processing in the winery. Winemaking textbooks usually suggest adding sulfur dioxide to freshly picked grapes. Diligence in the vineyard assures that our winery only receives ripe, unblemished fruit so for two decades Navarro hasn't added SO2 to unfermented grapes. With Cab, we wait a few days for the destemmed grapes' enzymes to soften the skins. By then, naturally occurring wild yeasts have begun the fermentation and a little cultured yeast is added to insure completion. At near dryness, we press once lightly to a large cask.		A few days later the wine is racked off heavy lees to sixty gallon French oak barrels. Malolactic fermentation is slow in winter and doesn't finish until spring, so we keep the yeast suspended in the wine by occasional stirring to prevent oxidation. Only after waiting all winter for the secondary fermentation to complete, do we again rack and add a tiny amount of SO2. Over the next 15 months the wine is racked two more times and given a light filtration before bottling. We store the bottles three more years in our cool cellars until the complex flavors of dried cherries, eucalyptus, chipotles and dark chocolate are ready to reveal the unblemished grapes we crushed 54 months earlier. Gold Medal winner. We destem Cabernet grapes into an open topped fermentor and keep the skins in contact with the juice by punching down the cap twice a day. The primary fermentation is complete within a few weeks. The juice is then drained from the tank and the pomace shoveled into 3/4 ton bins. We use a forklift to raise the bins and slowly dump the contents into a press letting gravity do most of the work.

Specifications
Harvested:	Oct. 25 to 31, 2005	Sugars at harvest:	25.0° Brix
Bottled:	Aug. 14, 2007	Cases produced:	927
Alcohol:	13.9%	Titratable acidity:	6.5 g/L
pH:	3.75

2009 Cabernet Sauvignon

Pure varietal nose, mouth-watering acid carries blue/black fruit through a lo-o-ng finish Bruce Schoenfeld, Critic's Challenge 2012, Spring 2012.

2003 Cabernet Sauvignon

92 Points - An extremely impressive Cabernet, marked by a rich texture, plenty of tannin to ensure longevity, and wonderfully nuanced and expressive flavors - fruit to be sure, but also secondary notes reminiscent of cocoa, leather, spice and more. Like all Navarro wines, it is available only by mail order or at the winery. This one's so good, though, that you might want to make the trip.. - Paul Lukacs, winereviewonline.com, June 5, 2007.

1997 Cabernet Sauvignon

I don’t think of Navarro as a Cabernet house, but go figure. In fact, go find this wine if you want a credible alternative to “down there,” as they say in these parts. Dry, delicious and in a league of its own for California Cabernet, and clearly poised to get better. - Steve Heimoff, Wine Enthusiast, May 2002.

1994 Cabernet Sauvignon

A silky smooth and elegant wine with focused black-cherry and lean blackberry fruit. The finish is medium with bright echoes of the opening fruit and just enough spice to keep it interesting. - Wine Enthusiast, May 10, 2000.

A bit candied and tight, this wine seems to have some tannins up front, and an unusually sweet, strawberry finish in the back. With some air, it knits together decently, but the wine lacks the depth and weight to be a really interesting. Not bad, but call it a routine, middle of the road cab, with some eccentric twists and turns. Needs another year or so of cellaring. - Mark Squire's E-Zine on Wine, February 2000.

Rustic, featuring earthy red currant and herb flavors. Tannins are firm and dry on the finish. Shows good concentrations; will need some time to show its best. Best from 2001 through 2005. - James Laube, Wine Spectator, October 15, 1999.

The Cabernet is intense, but supple and soft enough to suggest it will age into a fine wine. - Norm Roby, Robywine.com, September 6, 1999.

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