Hidden Ridge Cabernet Sauvignon 2004

“A very fruit forward wine, ripe with high tone cassis and raspberry liqueur. Intense and rich blueberry fruit envelopes the palate; young tannins prevail as the wine finishes. This is the prototype for big California Cabernet, there’s nothing held back! Hidden Ridge will cellar for over a decade, but, in three to four years as the oak and fruit marry, the wine will be in its stride and continue for many years of enjoyment."

92pts JL: Bold, ripe and concentrated, with intense, perfumed plum and blackberry fruit that's well-centered and well-proportioned, finishing with firm tannins. Best from 2009 through 2016. 1,500 cases made. –JL

Located on the west side of Spring Mountain in the heart of the Mayacamas Mountains, Hidden Ridge features 55 acres of vines planted in 21 Blocks, with some blocks at 55% slope. The land was developed throughout the nineties by owner Lynn Hofacket, almost completely by hand. Three distinct microclimates make this rugged terrain mountain property a once in a lifetime winemaking opportunity. Winemaker Marco Di Giulio looks to the "Ancient Slide", "Uplifted River Bed" and "Twin Cinder cone" for their unique and distinctive soil compositions, while the unforgiving terrain stresses the vines maximizing the flavors within the berry.

Simple winemaking procedures showcase the vineyard in this wine. It fermented with native yeast in stainless steel tanks, lots of gentle pumpovers, an extended maceration of almost 40 days and malolactic fermentation completing the process. The wine was barreled in 80% new French oak for 18 months and bottled unfined and unfiltered

The concentration of this wine and sheer profound level of flavor requires a big food component to balance the two items. I wouldn't shy away from seared Ahi Tuna or Filet Mignon. I think the density and 'sweetness' of the wine will only be elevated by the richness of the beef or tuna. Either one of these proteins would beckon for a rich veal reduction as its sauce.