Andrew Geoffrey Vineyards is proud to announce the release of its 2012 Diamond Mountain District Estate Cabernet Sauvignon on October 1, 2016.  John Gibson, Andrew Geoffrey’s Consulting winemaker, and Peter Thompson, Andrew Geoffrey Vineyards owner, 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.

2012 Cabernet Sauvignon Winemaker Notes:

Harvest dates:
October 11, 2012  to October 26, 2012
Harvest analysis:
26.3 Brix, 4.1 gms/l TA, 3.89 pH
Crushing Regime:
50% whole berries
Pre-Fermentation Maceration:
7 days @ 55 degrees F.
Pumpover Regime:
2 times per day with Aeration until dryness
Maximum Fermentation Temperature:
88 degrees F
Total Skin Contact Time:
38 days
Barrel Aging:
70% new French Oak, Allier and center of France/medium plus toast
Blend Composition:
90.5% Cabernet Sauvignon, 7% Petit Verdot, 2.5% Cabernet Franc
Bottling Date:

July 9, 2014

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.

Robert Parker review, December 21, 2007:

“The brilliant 2005 Cabernet Sauvignon boasts a deep ruby/purple color as well as an elegant perfume of spring flowers, black currants, licorice, cedar, and subtle toasty oak. It is medium to full-bodied with sweet tannin, and a long, authoritative, elegant finish. It should drink beautifully for 15 or more years.”  92 Points.

2004 Cabernet Sauvignon Winemaker Notes:

Harvest dates:
October 5, 2004 to October 25, 2004
Harvest analysis:
27.50 Brix, 5.1 gms/l TA, 3.81 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:
36 days
Barrel Aging:
80% new French Oak, Allier and center of France/medium plus toast
Blend Composition:
83.7% Cabernet Sauvignon, 12.8% Cabernet Franc, 3.5% Petit Verdot
Bottling Date:
July 14, 2006

2003 Cabernet Sauvignon Winemaker Notes:

Harvest dates:
October 6, 2003 to October 29, 2003
Harvest analysis:
26.7 Brix, 3.25gms/1 TA, 3.95 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:
39 days
Barrel Aging:
70% new French oak, Allier and center of France/medium plus toast
Blend Composition:
83.7% Cabernet Sauvignon, 12.8% Cabernet Franc, 3.5% Petit Verdot

The 2003 growing season in the Napa Valley was one of the strangest in history.  With adequate rainfall from the winter months, budbreak took place in late March and early April.  Mother Nature played some tricks on the vineyard by delivering over 5 inches of rain in late April and was not about to let us have another early harvest like there was in 2002.  The rains slowed down all progression of the vines until the end of May with bloom taking place in late June.  A warm summer with temperatures hovering in the high 80's followed.  In September, a series of heat waves with temperatures above 105 degrees caused widespread sunburn and dehydration.  The affected fruit, as much as 33% in some areas, had to be dropped.  Picking began in 2003 with the Cabernet Sauvignon on October 6th and finished on October 17th.  Cabernet Franc was harvest on October 15th and Petit Verdot on October 29th.  The extended hang time insured that the fruit was as ripe as possible with mature tannins.

Robert Parker review, December 21, 2007:

“From their 13-acre vineyard high on Diamond Mountain, the 2003 Cabernet Sauvignon exhibits jammy black currant and cherry fruit intermixed with cedar, spice box, and a whiff of toasty oak. Medium to full-bodied with excellent fruit, a supple texture, and an attractive, long finish, it can be drunk now and over the next decade.”  91 Points.

2002 Cabernet Sauvignon Winemaker Notes:

Harvest dates:
August 28, 2001 to September 5, 2001
Harvest analysis:
25.6 Brix, 4.50gms/2 TA, 3.65 pH
Pre-Fermentation Maceration:
72 hours @ 60 degrees F
Pumpover Regime:
2 times per day with Aeration until dryness
Maximum Fermentation Temperature:
90 degrees F
Total Skin Contact Time:
 
Barrel Aging:
80% new Chateau French oak, Center of France/Medium Toast
Blend Composition:
91% Cabernet Sauvignon, 7.5% Cabernet Franc, 1.5% Petit Verdot

from The Wine News
Score: 94

“Andrew Geoffrey Vineyards, 2002 Cabernet Sauvignon, Diamond Mountain District - $75 (1667 cases): 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.”  Steve Pitcher, June/July 2005

2001 Cabernet Sauvignon Winemaker Notes:

Harvest dates:
August 28, 2001 to September 5, 2001
Harvest analysis:
25.6 Brix, 4.50gms/2 TA, 3.65 pH
Pre-Fermentation Maceration:
72 hours @ 60 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:
100% new Chateau French oak, Center of France/Medium Toast
Blend Composition:
90.7% Cabernet Sauvignon, 7% Cabernet Franc, 2.3% Petit Verdot

Each block was separately hand picked in small boxes and the grapes were rigorously hand sorted to yield only the finest fruit. Once delivered to the winery, the fruit was once again sorted prior to destemming and crushing. The must was moved to stainless steel tanks for 72 hour pre-fermentation maceration. The tanks were then inoculated and pumped over 2 times per day until dryness. The tanks were then sealed for extended maceration. On average, the wines were in contact with the skins for a period of 35 days. The free run wine was drained from the tanks and held separate from the press wine. The settled free run wine was then moved to 100% new French oak barrels. The wines were racked quarterly with blending amongst the lots taking place at each movement. After 20 months of barrel aging, the wine was bottled August 14, 2003.

2000 Cabernet Sauvignon Winemaker Notes:

Harvest dates:
September 25, 2000 to October 20, 2000
Harvest analysis:
24.6 Brix, 4.70 gms/1 TA, 3.60 pH
Pre-Fermentation Maceration:
72 hours @ 60 degrees F
Pumpover Regime:
2 times/day with Aeration until dryness
Maximum Fermentation Temperature:
90 degrees F
Total Skin Contact Time:
32 days
Barrel Aging:
76% new Chateau French Oak, Center of France, Medium Toast
Blend Composition:
83.12% Cabernet Sauvignon, 7.40% Cabernet Franc, 7.40% Merlot, 2.08% Petit Verdot

Under Rex’s watchful eye, the vineyard began maturing and produced a small amount of grapes in 1999. The 1999 vintage was experimental and 25 cases (one barrel) of wine were produced, but are not available for sale. However, the 2000 harvest yielded 13 tons and John Gibson, Andrew Geoffrey’s consulting winemaker, was able to produce 642 cases of wine selected from the best lots from the vineyard yield.