2004 Cakebread Cellars Cabernet Sauvignon Benchland Select
We fermented the fruit from each vineyard site separately, using the tank sizes, yeast strains, fermentation temperatures and maceration techniques best suited to each lot. During fermentation and maceration (the period after fermentation when the juice and skins remain in contact), winemaker Julianne Laks daily assessed color, flavor and tannin extraction. After draining the wine off the skins, the 2004 Benchland Select was aged for a total of 22 months in French oak barrels, 48% new, selected t...
CellarTracker Community Tasting NotesCommunity Tasting Notes (average 90 pts. and median of 90 pts. in 1 note)
Vintage ChartRating for United States-California: 91 (slightly better than average year)<br/><br/>Drinkability: drink now<br/>