||October 5 – November 1, 2005
||New French Oak
A number of years ago, Pat asked me to create a wine to honor his son, Daniel, who has grown up here on the estate. A daunting task for a winemaker but a fitting gift from a vintner father to his young son. Two summers ago, Daniel spent a day a week with me learning some basic aspects of vineyard canopy management, cellar work, and wine chemistry. It gave me a chance to see his respect for and appreciation of the amazing property that his father has created. I know he is pleased with the tribute that Pat has bestowed on him.
Vintage 2005 produced wines of classic beauty and structure. All lots displayed strong varietal character and were reminiscent of the long, late harvest. Early in the first spring, we began tasting through the cellar lot by lot and barrel by barrel to find components for this year’s Danielli blend. Thirty vineyard blocks had yielded sixteen wine lots from which we chose the best barrels to make six pre-blends. A year later we selected only fifteen barrels that would ultimately make it into the final blend. Unlike the 2004, which contained small amounts of other varietals, the 2005 Danielli is 100% Cabernet Sauvignon, because the preliminary blend had everything we could ask for.
The 2005 Danielli is a very deep red color. The aroma is very complex and evokes a mix of dried violets, black currant jelly, and air-cured meats. The mouth is concentrated with fine-grained tannins, mouthwatering acidity, and terrific focus. It is powerful and supple at the same time.