About this wine
The 2005 Cabernet Sauvignon is from the lower elevations of Howell Mountain and about 10% is from our Oakville vineyard. The soil is extremely rich which translates into the fruit-forward wines.
The complex nose starts with light notes of toast and vanilla. As the wine opens, the aromatics evolve into dried cherries, cedar and a hint of green olive. The palate has an amazingly floral entry which explodes into black fruit on the mid-palate. The finish is elegant and lengthy. This Napa Valley Cabernet spent 27 months in 60% New French Oak.
Food and wine
Pair with Osso Bucco.
|Wine Profile Style
|Drink Now (0-3 yrs)
||Will Age (3-5 yrs)
||Will Age (8-10 yrs)
|No Residual Sugar Dry
Indie Winemakers' Tasting Notes
Our mission is to provide unbiased opinions of the wine being offered. These notes come from up to 10 guests who tasted this wine in a blind tasting format (wine is concealed so their identity is unknown). Why this format? Tasting blind completely throws out any hype associated with a certain winery, style, price point, etc; it forces the taster to accept what is in the glass without any predetermined notions. Our guests utilize Robert Parker's Glossary of Wine Terms for their comments for consistency purposes. In addition, we utilize the wine aroma wheel to enhance one’s ability to describe the complexity of wine flavor. Notes are posted on this wine during the tasting to ensure they accurately reflect the impressions.
- BH: Very nice red fruit nose. Has a big, bold cab flavor but is very smooth. Really well balanced.
- DJO: Ruby red in appearance. Big red cherry flavors and smooth long finish. Cedar/oak influence on both nose and taste.
- MA: Ruby Red in apperance, this wine has a nice light purple rim surrounding it. Fruity with cedar influences, but dry with a very-long finish. This wine has a lot of character. Well crafted and drinking well now, it should hold it's flavor and continue to round-out over the next 3-5 years.
- RA: Classic Cabernet Sauvignon without the heat finish. It has all the fruit flavors balanced with medium tannins and a huge acid backbone to make this a great food wine.
Wine Technical Data
||100% Cabernet Sauvignon
||Howell Mountain and Oakville, Napa Valley
||August 6, 2005
|Sugar at Harvest
||25.0 degrees Brix
||pre-fermentation cold soak with traditional pump-over cap management and a cool fermentation.
|Aging / Cooperage
||27 months in 60% New French Oak.
||14.5% by volume
||TA: 6.0, pH: 3.8
Technical Notes - Trinitas Cellars 2005 Napa Valley Cabernet Sauvignon
A pre-fermentation cold soak with traditional pump-over cap management and a cool fermentation preserved the unique fruit qualities of this wine. After malolactic occurred in wood, an addition 60% new French oak were used to enhance the spice flavor components and to frame the fruit with added structure in the mid-palate. During 27 months of aging this wine was racked once and was lightly filtered before bottling.
About the Vineyards
The 2005 Cabernet Sauvignon is from the lower elevations of Howell Mountain and about 10% is from the Trinita's Oakville vineyard. The soil is extremely rich which translates into the fruit-forward wines. Because of the elevation on Howell Mountain, bud break is later, and the vines have a different developmental curve compared to the valley floor. And because the vineyard is above the fog line, we don’t cool down as much at night. The crop level there gave that notion credibility. This Cab gets about 1/3 yield that most Napa Valley Cab vineyards get.
About the Vintage
The 2005 is a vintage to remember in California, not only for one of the earliest harvests on record but for the complex and beautifully structured wines it produced. Grapevines got an early start in the spring because of record breaking temperatures in March. Followed by a relatively mild and sunny April and May the fog rolled in just in time for summer resulting in slow maturing grapes that developed distinctive flavors and stunning color – the ingredients needed for a vintage wine. Despite the chilly weather in July, Trinitas Cellars harvest began on August 6th, three weeks earlier than the previous year. Winemaker, “This will clearly be a vintage to remember, even with a near record early harvest, the early bud break and cool summer actually provided for a long growing season!”
Winemaker's tasting notes
The complex nose starts with light notes of toast and vanilla. As the wine opens, the aromatics evolve into dried cherries, cedar and a hint of green olive. The palate has an amazingly floral entry which explodes into black fruit on the mid-palate. The finish is elegant and lengthy.