Bourassa Vineyards 2004 Napa Valley Cabernet Sauvignon

 

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bourassa2004

Tasting Notes

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.

Tasting Notes

  • NH: Lots of strawberry and black cherry on the nose. This could have passed as a Zin for the initial taste. So much fruit flavor. The soft tannins and acid helped round out the fruit after a bit in the glass.
  • RLA: Cherry and raspberry nose and taste. Some dark berry jam was noted as well. This is a full-body, but smooth wine. Yum!
  • BH: At first I thought it was a Zin because of the alcohol and dark berry nose. The nose relaxed to just a dark berry aroma. Initial big bodied flavors with a very long finish. Flavors of pepper and blackberry. Very nice, well-balanced wine. I like it a lot.
  • EH: Very big wine flavor and some alcohol noted initially. Big bodied wine with a very long finish.
  • MA: This wine exhibits aromas of dark berries, red currant and coffee. Flavors were dark cherry fruit and dark chocolate. The essence of this wine continues over the palate with more fruit on the finish. This will be enjoyed by those who like big bold Cabs.

Technical Data

Wine Technical Data
Blend 100% Cabernet Sauvignon
Appelation Tulocay, Oak Knoll and Yountville, Napa Valley
Harvest Dates September 10 to September 25, 2004
Sugar at Harvest 24.7 degrees Brix
Fermentation 3 days with 2 punchdowns/day
Aging / Cooperage 30 Months in French Oak, 30% new from Seguin Moreau.
Alcohol 14% by volume
Acidity PH = 3.TBD, TA = 0.TBD


Vintage Description

The 2004 harvest was one of the earliest on record for the last 10 years. A heat wave in early March forced early bud break and high temperatures continued throughout the summer. A hot spell in late August gave sugar levels a boost and ripened the grapes in early September. We harvested the Cabernet Sauvignon at 24 to 26 brix, leaving the grapes on the vine until the seeds were dark brown and the grape was ph balanced and mature. We confirm our visual and taste inspections with lab tests for biological ripeness before harvest. Fruit quality was exceptional and produced plump berries with ripe flavors that resulted in a very lush Cabernet. Deep layers of flavor, full body and robust color add to the complexity of this 2004 wine.

Vinification

The grapes were cold soaked for three days to sufficiently cool the must to 55 degrees Fahrenheit to insure clean fermentation. Yeast is inoculated with D254 strain and fermented at 86% degrees Fahrenheit; this insures a good color for the wine. Pump overs are performed twice per day. Once the juice is fermented dry we press the pumice at 24lbs. or 2 bars on the press.

Winemaker's Tasting Notes

This Private Reserve Cabernet Sauvignon, Symphony is a blend of our most prized vineyards from three distinct growing regions, Tulocay, Oak Knoll and Yountville. Dense ruby in color, the black fruit aromas lead the palate to a sweet ripe blackberry, cherry flavor profile with hints of chocolate, toasted oak and smooth vanilla to round out the finish

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