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2005 gaqve Cain plent of “hang time” to allow the grapes to ripen gently. Unlike the yields on the valley floor, their yields in the Cain Vineyars were typically low. This is their most restrained wine since 1999. The cool weather on Spriong Mount preserves the firmness of the tannins and the freshness of the aromas. Because of the long “hang time,” wthey were able to include 14% Petit Verdot for optimum color and structure. They expect this wine to age gracefully for a long time. The 2005 Cain Five shows the emphasis that they place on the palate feel: the texture of the tannins is extremely fine, yet distinctly present – like Shantung silk. The aromas are of fresh re cherries and exotic spices. It is gratifying to see how well this wine evolves in the open glass, which bodes well for the future. Today, you should decant the wine, and sip carefully. Cain’s winemaking is simple: They believe that red wine is a partial extraction of the grape. Their goal is to get what they want and to leave the rest behind. At Cain, this means hand picking, gentle destemming, native-yeast fermentation, and manual pressing. The wine completes malolactic fermentation in the barrel, is blended early, is racked barrel-to-barrel, is egg-white fined, and is bottled without filtration. |
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