In 2000 the season began with warm temperatures, which allowed the fruit to develop evenly and slowly. The weather cooled down during the middle of the harvest, providing extra hang-time for the fruit so ripe flavors could be fully developed before harvest.

  

For our Cabernet Sauvignon, we used 20% upright and 80% horizontal rotary fermenters to gently mix the juice and skins and prevent tannic bitterness. Fermentation proceeded with primarily Bordeaux Red and BM45 yeast strains to give a wide array of flavors and aromas. Temperatures were closely monitored and kept between 85-88º to promote cap circulation for gentle, yet maximum extraction of flavor and body from the grape skins.

After fermentation, the wine was aged in 19% new and 81% prior use oak barrels for an average of 15 months. The barrels were racked every four to six months early and topped every 6 weeks late in the aging cycle to clarify the wine naturally and to assist in the aging process. The wine was minimally filtered.

  

Frei Brothers Reserve wines possess a unique, fruit-forward character with intense aromas and flavors that reflect the land and the climate that created the grapes. Our 2000 Cabernet Sauvignon was crafted to express the best of Alexander Valley, showcasing ripe, rich, jammy dark red fruit flavors balanced with a touch of sweet vanilla and toasty oak.