2002 Titus Cabernet Sauvignon
As a Library Selection, this wine is available exclusively to members of
Titus Vineyards Wine Club.
Awarded 91 Points by Wine Enthusiast and the Wine Spectator.
The Bordeaux styling of our 2002 Cabernet Sauvignon enhances the wine’s concentrated and classic varietal character. On the nose heady aromas of sweet black cherry encase notes of toasted oak, smoke and rose petals. In the mouth, hints of melted bittersweet chocolate, smoke, black currants and ripe blackberry complement the sweet, full-bodied core, firm tannins and smooth structure.
Updated Tasting Notes 7/15/08
The 2002 Titus Cabernet Sauvignon strongly exhibits youth and vibrancy with a deep purple core and clear ruby rim. The nose is packed with dark fruit accompanied by aromas of sweet, whole bean coffee. The mouth-feel is dense with sweet, lush blueberry and boysenberry flavors. The fruit is joined by evolved flavors of herbs, spice and smooth, integrated oak leading to an elegant finish with touches of mocha and sweet caramels. This wine has generous, well integrated tannins to age for a few more years but is absolutely a treat to drink now. We recommend decanting this wine for one to two hours before drinking.
As a Library Selection, this wine is available exclusively to members of Titus Vineyards Wine Club.
Late September 2002
Our family vineyard, located on the valley floor just north of St. Helena on the Silverado Trail, possesses well-drained, sandy, alluvial soils and is characterized by its ability to produce complex wines with well-defined fruit flavors, gentle acids and naturally balanced tannins. Further north, our Ehlers Lane Vineyard consists of a stony, dry streambed and a knoll composed of thin gravelly soil over hard volcanic ash. Planted entirely to Cabernet Sauvignon these infertile soils produce low yields of grapes with concentrated flavors.
Following harvest, the grapes were de-stemmed but not crushed, allowing increased control over tannin extraction by minimizing the possibility of broken skins and split seeds. Following a 48-hour cold soak to extract color and flavor, the grapes underwent a warm, short fermentation, with pump-overs occurring twice daily. The free-run was transferred to oak barrels, where it underwent malolactic fermentation.
The 2002 growing season began with normal rainfall, and continued with even weather patterns that allowed for consistent ripening and balanced tannins. Shortly before harvest a record-breaking 18-day heat wave quickly boosted fruit intensity and skin pigment resulting in wines of marked concentration, rich color, and notable extraction.