The 2004 Cabernet Sauvignon RBS, made from clone 337 and aged 20 months in a combination of Darnajou and Taransaud barrels, hit 14.5% natural alcohol. This wine shows the classic Pauillac nose of cedarwood, creme de cassis, licorice and fruitcake. It is fresh, full-bodied, ripe and long and is already starting to come into its late adolescence – meaning it can be drunk now or continue to be cellared for another 15-20 years.
Winemaker Thomas Brown said it was easy to remember 2004 as a “hot and hotter vintage, especially the first 10-12 days of September.” The result was a tiny crop due to the 105-108 degree temperatures. The tiny productions included 100 cases of Old Sparky, 125 cases of RBS, 175 cases of CCS and 250 cases of the three-digit Cabernet Sauvignon Schrader. All these performed spectacularly well in my tastings, including the only perfect wine of the vintage.
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