Well-proportioned, elegant and sleek, with spicy currant, sage, black cherry and wild berry fruit, with fine-grained tannins. Gains depth and persistence on the finish. Cabernet Sauvignon and Syrah. Drink now through 2011.
2004 Ferrari-Carano PreVail West Face
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From 500 to 1,400 feet in elevation, this site produces a wine with aromas of mocha, blackberry and caramel balanced by a plush middle palate of ripe blackberry, cherry and currant. Earthy, smoky notes pose as a prelude to finishing flavors of toffee, espresso and chocolate while attractive tannins yield a delicious finish that lasts several minutes.
The impressive 2004 West Face boasts a deep purple color as well as a big, opulet, flamboyant nose of dried herbs, high quality cigar smoke, black currants, and cherry liqueur. Spicy, intense, and medium to full-bodied, with plenty of sweet tannin and a lush texture, it can be drunk over the next decade.
A blend of Cab and Syrah grown on one of the winery's mountain vineyards, this first-rate wine demands time in the cellar. Bone dry, it shows dramatic layers of blackberries, plums, dark chocolate, herbs and spices, wrapped in a firmly tanic, complex structure. Has that inimitable feeling of importance...
Deep ruby color; rich, very fine aromas of red currants and sweet earth, excellent depth of fruit, very focused on complete aromatics; medium bodied, firm on the palate, well-structured; dry, good acidity, fine balance; pleasing flavors of ripe fruit and creamy oak, outstanding concentration of fruit; medium finish, firm aftertaste. Exciting blend (70% Cabernet Sauvignon, 30% Syrah)
These 13-year-old mountain vines with ideal western sun exposure are dry farmed in verdant soil that adds impressive depth and flavor intensity to the wine. West Face is a blend of Clone 8 Cabernet Sauvignon along with Clone 470 and the Durrell selection clone. The grapes for West Face are hand-harvested, and upon entering the winery, hand-sorted and then gravity fed directly into oak tanks for seven days of cold soaking, then fermented and macerated for 28—35 days on the skins. After primary fermentation, the wine is gravity fed to barrel and aged in the wine caves for 22 months, with an additional 14 months aging in bottle prior to release.
The 2004 growing season was a long, cool even-ripening vintage, starting with an early, mild spring followed by a memorable Labor Day weekend fire in the eastern hills of Alexander Valley that covered the vineyards with smoke and ash. This heat event gave way to a mild October, with the last of the grapes harvested by the middle of the month.
- Alexander Valley
- 70% Cabernet Sauvignon, 30% Syrah
- 60% new French and 40% older French oak barrels
- Release Day
- November 2007