Original
33 Ratings
Freemark Abbey Cabernet Sauvignon Sycamore Vineyards

Wine Details

Style

Red

Wine Description

(2002 Vintage) Wine Spectator:  78 points

(2002 Vintage) Vintage and Winemaker’s Notes: Opaque with dark ruby hues; deep and brooding with lots of depth in the nose. A host of inviting black fruit aromas including blackberries, boysenberries, black currant, dark cherries, with cinnamon, clove, dark chocolate, and a hint of lavender. Entry is smooth, full of dark cherry flavors reminiscent of a dark chocolate/cherry truffle, yet not sweet but with a wonderful, inviting, pleasant balance…a finish that draws you back for another glass! Seductively balanced read more...Vintage and Winemaker’s Notes: Opaque with dark ruby hues; deep and brooding with lots of depth in the nose. A host of inviting black fruit aromas including blackberries, boysenberries, black currant, dark cherries, with cinnamon, clove, dark chocolate, and a hint of lavender. Entry is smooth, full of dark cherry flavors reminiscent of a dark chocolate/cherry truffle, yet not sweet but with a wonderful, inviting, pleasant balance…a finish that draws you back for another glass! Seductively balanced with good structure and moderate tannins, our 2002 Sycamore can be enjoyed now with grilled steak or lamb, or cellared for your enjoyment. Growing Season Notes: Heaviest winter rains finished by mid-February. A sudden warming trend at the end of February started bud growth. Set began in mid-May with weather generally cool. By June it had warmed up and weather was largely moderate and even, with morning cloud cover or cool evening breezes. After a long, mild growing season, the harvest was kicked into gear with a warming trend near the end of September. The warm weather concentrated the fruit flavors and condensed the harvest. The grape crop was generally lower than average, showing excellent intense colors and flavor. Statistics: # Varietal Composition: 85% Cabernet Sauvignon, 8% Merlot, 7% Cab franc # Vineyards: Sycamore Vineyard (22 acres), Rutherford Bench, Napa Valley # Fermentation: After a 24-hour cold soak, the must was fermented in stainless steel for 8 to 10 days, at 74-88 degrees F, with 6 to 22 days skin contact # Aging: 2 years in 60 gallon French oak barrels # Alcohol: 14.1% # pH: 3.65 # Acid: 0.64 g/100 mL (hide)

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    Intense black currant with a spicy blueberry compote, cinnamon, aromatic cedar, black pepper and clove. Dark chocolate permeates the aroma with a hint of Moroccan olives. Good depth of flavor with dark cherry, chocolate and integrated oak spice. Full-flavored with a very long, clean and fruitful finish with modest tannins.

    almost 7 years
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    Full nose of cassis and ripe red fruits with hint of cedar. Plush body with rounded tannins and mid-palate balance from Cab Franc and Malbec (<25%). Long finish. Q: Excellent.

    over 6 years