2005 Cabernet Sauvignon, Napa Valley

Our third Napa Valley Cabernet Sauvignon brings us back to our roots—100% varietal from a single Napa Valley vineyard. We meet our goal of producing a high-quality, affordable, Bordeaux-style Cabernet Sauvignon from a single vineyard and a single varietal, and still have it match what we have produced in the past. After 36 months in barrel, we believe that we are ready to release our flagship wine and, although it is drinkable upon release, we also believe that it will age well for at least the next ten years.

With hints of mature cherry sitting in an archetypal chocolate envelope, this wine has a nicely focused bouquet that instantly draws one into the complexity of the fruit, wood, and earth aromas: red currant, Christmas plum, strawberry/blackberry compote, swirling around a mature vanilla structure hidden in the background, and bubbling with shaved dark chocolate, this wine exhibits a never-ending suite of memories and tastes. Exactly the sort of wine a Gemini would make…! Richly-flavored, it will pair well with main courses as well as decadent desserts. Like our 2000 vintage, it complements a molten chocolate cake as easily as a beef fillet or salmon with a red wine reduction. Enjoy it with long-smoked and well-nuanced barbecues, or with tomato-based pastas and rigatoni.

We have 175 cases of this fine example of Napa Valley Cabernet Sauvignon and look forward to sharing it with not only our existing friends but all the new ones we will meet. You will notice the fine packaging surrounding this fine wine, all of which continues our tradition of creating the “Morey Cellars Experience” which we hope you will enjoy.

Aged for 36 months in French oak barrels, the 2005 Morey Cellars Cabernet Sauvignon has the following technical notes:

Release date:                April 1, 2009

Total cases:                  175

Appellation:                   Napa Valley

Component:                   100% Cabernet Sauvignon

Alcohol:                        14.9% by volume

Total Acidity:                 .70 g/100ml

pH:                               3.47

Residual Sugar:             0.10 g/L

Free SO2:                     42 ppm

Total SO2:                     89 ppm

Stainless Fermented:     100%

French Oak:                  100%; 40% new oak

Oak Aging:                    36 months

Harvest Date:                 October 25, 2005

Bottled:                         December 1, 2008

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