1991 Groth Reserve Cabernet Sauvignon
5 Ratings
Detail
5 Ratings
1991 Groth Reserve Cabernet Sauvignon

Winemaker's Notes

Vintage: 1991 was our fifth year of drought conditions in California. January and February were totally rainless months, just day after day of clear, mild weather. March was a miracle, with 20 inches of rain. Bud break was delayed slightly; the buds didn’t open until mid-April. An unusually cool summer further delayed the start of harvest by 3 weeks, which have the fruit the advantage of an extended ripening period. The weather remained fairly mild and clear and all the fruit was allowed to ripen read more...Vintage: 1991 was our fifth year of drought conditions in California. January and February were totally rainless months, just day after day of clear, mild weather. March was a miracle, with 20 inches of rain. Bud break was delayed slightly; the buds didn’t open until mid-April. An unusually cool summer further delayed the start of harvest by 3 weeks, which have the fruit the advantage of an extended ripening period. The weather remained fairly mild and clear and all the fruit was allowed to ripen to full maturity. The fruit itself was beautiful, clean and in excellent condition, making for an outstanding vintage. Harvest: Mild temperatures brought the fruit slowly to maturity. Harvest began on September 13th, but after a morning of picking it was clear we needed to wait for another few days. Harvest resumed the first week of October and progressed smoothly through the week. Although it was picked 3 weeks later than normal, the fruit arrived in appropriate acid and pH levels. Yields were also good, about 10% above average. Sugar: 23.3 Brix Acid: 0.78 g/100 ml pH: 3.50 Fermentation and Aging: Fermentation was done in the traditional manner, using temperature controlled stainless steel tanks which helped to maintain an average temperature of 75 degrees F during the fermentation. The wine was pumped over twice daily for optimum skin contact. By the end of 7 days, the wine, fermented to dryness, was ready for secondary, malolactic fermentation. Once the finished wine was ready for barrel aging, it was transported to our cellar facility south of Napa. The Cabernet was aged in a combination of new and used French Nevers and Allier oak barrels. The Merlot was barrel aged separately in both new and used Limousin cooperage. The wine spent 23-24 months in the barrel prior to bottling. Bottling Date: December 1993 Size: 750 ml, 1.5 L, 3 L, and 6 L bottles Bottle age at release: 6 months Finished Wine: 100% Napa Valley 100% estate grown 85% Cabernet from Oakcross Vineyard, Oakville 15% Merlot from Hillview Vineyard, south of Yountville Total Acidity: 0.75 g/200ml Alcohol: 13.5% by volume Winemaker Notes: We found from this classic vintage a Cabernet of true substance. Several aromas arise in the first pouring of this wine such as cherries, oak, earth and dust; all in memorable harmony. On the palate, there is a distinct level of tannin reminiscent of bitter chocolate that lingers for a good time. Concentrated and complete we expect this wine to improve and soften over the next 8 to 10 years. (hide)

Shipping Information

Free shipping with a purchase of 12 bottles or more.

Free shipping with a purchase of 12 bottles bottles or more.

Vintage: 1991 was our fifth year of drought conditions in California. January and February were totally rainless months, just day after day of clear, mild weather. March was a miracle, with 20 inches of rain. Bud break was delayed slightly; the buds didn’t open until mid-April. An unusually cool summer further delayed the start of harvest by 3 weeks, which have the fruit the advantage of an extended ripening period. The weather remained fairly mild and clear and all the fruit was allowed to ripen read more...Vintage: 1991 was our fifth year of drought conditions in California. January and February were totally rainless months, just day after day of clear, mild weather. March was a miracle, with 20 inches of rain. Bud break was delayed slightly; the buds didn’t open until mid-April. An unusually cool summer further delayed the start of harvest by 3 weeks, which have the fruit the advantage of an extended ripening period. The weather remained fairly mild and clear and all the fruit was allowed to ripen to full maturity. The fruit itself was beautiful, clean and in excellent condition, making for an outstanding vintage. Harvest: Mild temperatures brought the fruit slowly to maturity. Harvest began on September 13th, but after a morning of picking it was clear we needed to wait for another few days. Harvest resumed the first week of October and progressed smoothly through the week. Although it was picked 3 weeks later than normal, the fruit arrived in appropriate acid and pH levels. Yields were also good, about 10% above average. Sugar: 23.3 Brix Acid: 0.78 g/100 ml pH: 3.50 Fermentation and Aging: Fermentation was done in the traditional manner, using temperature controlled stainless steel tanks which helped to maintain an average temperature of 75 degrees F during the fermentation. The wine was pumped over twice daily for optimum skin contact. By the end of 7 days, the wine, fermented to dryness, was ready for secondary, malolactic fermentation. Once the finished wine was ready for barrel aging, it was transported to our cellar facility south of Napa. The Cabernet was aged in a combination of new and used French Nevers and Allier oak barrels. The Merlot was barrel aged separately in both new and used Limousin cooperage. The wine spent 23-24 months in the barrel prior to bottling. Bottling Date: December 1993 Size: 750 ml, 1.5 L, 3 L, and 6 L bottles Bottle age at release: 6 months Finished Wine: 100% Napa Valley 100% estate grown 85% Cabernet from Oakcross Vineyard, Oakville 15% Merlot from Hillview Vineyard, south of Yountville Total Acidity: 0.75 g/200ml Alcohol: 13.5% by volume Winemaker Notes: We found from this classic vintage a Cabernet of true substance. Several aromas arise in the first pouring of this wine such as cherries, oak, earth and dust; all in memorable harmony. On the palate, there is a distinct level of tannin reminiscent of bitter chocolate that lingers for a good time. Concentrated and complete we expect this wine to improve and soften over the next 8 to 10 years. (hide)

Expert Reviews
Read all 2 expert reviews
  • Robert Parker
  • Wine Spectator