Andrew Geoffrey Vineyards is proud to announce the release of its 2015 Diamond Mountain District Estate Cabernet Sauvignon on October 1, 2019. John Gibson, Andrew Geoffrey's Consulting winemaker, and Peter Thompson, Andrew Geoffrey Vineyards owner and co-winemaker, have blended the finest lots produced from the varietals grown in the vineyard to produce a sophisticated, balanced and age worthy wine. The wine is currently available for sale in 750ml, 1.5 liter and 3.0 liter bottle formats.



Current Vintage Wine - 2015 Cabernet Sauvignon

2015 Cabernet Sauvignon Winermaker Notes

Harvest dates:
September 28, 2015 to October 5, 2015
Harvest analysis:
26.2 Brix, 4.6 gms/l TA, 3.87 pH
Crushing Regime:
50% whole berries
Pre-Fermentation Maceration:
7 days @ 50 degrees F.
Pumpover Regime:
2 times per day with Aeration until dryness
Maximum Fermentation Temperature:
88 degrees F
Total Skin Contact Time:
37 days
Barrel Aging:
72% new French Oak, Allier and center of France/heavy and medium plus toast
Blend Composition:
88% Cabernet Sauvignon, 9% Petit Verdot, 3% Cabernet Franc
Bottling Date:

June 1, 2017



Featured Library Vintage Wine - 2005 Cabernet Sauvignon

2005 Cabernet Sauvignon Winemaker Notes:

Harvest dates:
October 5, 2005 to October 25, 2005
Harvest analysis:
26.25 Brix, 5.1 gms/l TA, 3.87 pH
Crushing Regime:
50% whole berries
Pre-Fermentation Maceration:
4 days @ 55 degrees F.
Pumpover Regime:
2 times per day with Aeration until dryness
Maximum Fermentation Temperature:
90 degrees F
Total Skin Contact Time:
37 days
Barrel Aging:
80% new French Oak, Allier and center of France/medium plus toast
Blend Composition:
91% Cabernet Sauvignon, 7% Cabernet Franc, 2% Petit Verdot
Bottling Date:

July 2, 2007

The 2005 growing season in the Napa Valley was spectacular.  With adequate rainfall from the winter months, budbreak took place in late March and early April.  A warm summer with temperatures hovering in the high 80's followed. The vines developed a large crop and significant crop thinning was required just after verasion to maintain fruit concentration and intensity of flavors.  In September, the weather cooled slightly, thus extending the growing season into October, with the additional time for the fruit to hang allowing flavors to develop to their fullest.  Picking began in 2005 with the Cabernet Sauvignon on October 5th and finished on October 17th.  Cabernet Franc was harvested on October 15th and Petit Verdot on October 25th.  The extended hang time insured that the fruit was as ripe as possible with mature tannins.




Last Call - Library Vintage Wine - 2002 Cabernet Sauvignon

2002 Cabernet Sauvignon Winemaker Notes:

Harvest dates:
September 27, 2002 to October 13, 2002
Harvest analysis:
25.4 Brix, 3.25gms/.48 TA, 3.68 pH
Crushing Regime:
50% whole berries
Pre-Fermentation Maceration:
2 days @ 55 degrees F.
Pumpover Regime:
2 times per day with Aeration until dryness
Maximum Fermentation Temperature:
90 degrees F
Total Skin Contact Time:
35 days
Barrel Aging:
80% new French oak, Allier and center of France/medium plus toast
Blend Composition:
91.0% Cabernet Sauvignon, 7.5% Cabernet Franc, 1.5% Petit Verdot

A mild winter with adequate rainfall was followed by an early budbreak. Spring and summer progressed without any instance of rainfall. Veraison was completed by July 15 which set the stage for an early harvest. In August, as can happen, we experienced the first of three heat spells which accelerated sugar accumulation n the fruit. Flavor development was progressing proportionally with rising sugars, exactly what we as grape growers hoped for. In 2002, we experienced exceptional fruit flavor even at lower sugar levels.

Distinctive nose of briary bramble berry, accented with bright blueberry and loamy earthiness. Deeply flavored and viscous with ripe, medium-full tannins, this is a muscular Cabernet brimming with concentrated dark berry-cassis fruit; finishes with subtle notes of white chocolate and white pepper.