R&B Cellars

Vineyards:

Yates Ranch ~ This very mountainous, hillside vineyard is located 1200 feet above the valley floor on Mt. Veeder and dates back to the 1880s. These hillside Cabernet vines were replanted in the early 1970s to a very small berry clone that produces an intense mountain wine. The small amounts of Merlot used in this wine are also planted here. Yields are generally 1-2 tons per acre.

Yountville West Vineyard ~ This spectacular vineyard is nestled on the west slope of the Rutherford Bench just North and West of Yountville. This mature Cabernet vineyard is almost 50 years old and produces modest yields of 2-3 tons per acre.

Cellar Practices and Winemaking:
Perfectly ripe grapes were harvested in late October early November 2000. They were crushed into a stainless tank and cold soaked at 50 F for 5 days. The temperature was increased to 70 degrees beginning the cultured yeast fermentation, and lasting 14 days at a peak temperature of 90 degrees.The grapes were gently pressed and resulting wine racked into 60 gallon barrels which were 100% French (80% being new oak) from seven different coopers: Vicard, Seguin Moreau, St. Martin, Billon, Trieul, Taransaud and Francois Freres.The cabernet was blended in the classical way with small amounts of Merlot added from the same vineyard. The wine was aged for 22 months in a oak and given an addditional 12 months of bottle age prior to release.

Winemaker's Comments:
This 2000 R&B Reserve Napa Vallley Cabernet Sauvignon is an extraordinary wine with remarkable depth and complexity. It exhibits a huge core of dark black cherry fruit with elements of dark chocaolate, violets, black olives and anise in the bouquet. The small addition of Merlot adds a touch of soft sweet cherries. The flavors are velvety, juicy, voluptuous black cherries with evident dark chocolate, ripe currants and smooth creamy dark cherry and currant aftertaste. This wine is a classic Cabernet Sauvignon with all of the exotic spice and layers of fruit you would expect from a Reserve wine.

Sugar: 24.7 Degrees Brix
Total Acid: .68 gm/cl
pH: 3.48

Fermentation: Hand picked, 5 days cold soak at 50 degrees, pumped over 3 times a day, fermentation temp. to 90 degrees, extended maceration for 20 days, D-80 and Monte Rosso yeast.

Aging: 22 months in 100% French Oak from 7 different French Coopers; Vicard, Seguin Moreau, St. Martin, Billon, Trieul, Taransaud and Francois Freres, 80% new oak.