Vintage
2004 was a challenging but highly successful vintage for the Santa Cruz Mountains. A heat spike in early September forced us to re-evaluate our traditional cool-climate viticultural practices. Hard work and patience allowed us to adapt to growing conditions that were more like Napa or Sonoma than Santa Cruz Mountains. Beautiful weather during most of our “ripening zone” led to miniscule yields of intensely flavored fruit.
Vineyard
John Anderson’s Camel Hill Vineyard is a series of hillside blocks perched above the Lexington Reservoir as exposures. While the climate is decidedly cool and mountainous, it has proven to be an inspiring source of Cabernet Sauvignon, Cabernet Franc and Merlot. Harvest usually commences in late September and continues through the month of October. This long growing season allows for maximum flavor development at lower sugars accompanied by higher acidity numbers than is found elsewhere in California.
Winemaking
After a four-day cold soak, we fermented the fruit in small open-top bins and kept the juice in contact with the skins for almost two weeks. We gently pressed the grapes after extracting the necessary tannin, flavor and color. Elevage was 22 months in 50% new French Oak with 3-4 rackings per year.
Tasting Notes
Warm vintages are very kind to The Camel Hill Vineyard; the site really shines in years with extended periods of warm weather. 2004 produced a ‘vintage of the century’ crop with fantastic flavors and superior balance. Flavors of currant, cassis, sweet herbs and cherries are dominant. Some cocoa and mocha notes add richness to the structured yet supple mouth. While there is some evident tannin, this wine has really started to sing. Decant if consuming now. Of course, if you’ve got the patience make sure to pack away a few bottles to watch it evolve over the next 6-8 years.
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