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2008 Cabernet Sauvignon

2007 Cabernet Sauvignon

2006 Cabernet Sauvignon

2005 Cabernet Sauvignon

2004 Cabernet Sauvignon

2003 Cabernet Sauvignon

2002 Cabernet Sauvignon

2001 Cabernet Sauvignon

2000 Cabernet Sauvignon

1999 Cabernet Sauvignon

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2008 Cabernet Sauvignon

Composition: 79% Cabernet Sauvignon, 18% Merlot, 3% Cabernet Franc

Harvest:  The grapes were harvested in mid October with 24.5 degrees average brix, 0.69 total acidity, and 3.49pH

Oak Aging:  24 months in 50% new French oak barrels from Treuil cooperage (i.e. Aillier and Troncais).  The wine is unfined and lightly filtered.

Organic:  All fruit is organically grown in our estate vineyard.

The 2008 vintage is a blend of 79% Cabernet Sauvignon, 18% Merlot, and 3% Cabernet Franc wines. This Bordeaux style blend marries the diversity of the three varietals into a compatible union that enhances the virtues of each individual wine. Black fruits and vanilla are prominent aromas. The grape lots were picked separately based on optimum maturity and following fermentation were aged in French oak barrels for 24 months, 50% of which were new.

93 Volker Eisele Family Estate 2008 Cabernet Sauvignon (Napa Valley)
A distinguished, impressive Cabernet, obviously the result of fine grapegrowing and meticulous berry selection. It’s bone dry, rich in tannins and firm, with mineral-infused blackberry and black currant flavors, brightened with crisp acidity. Will develop bottle complexity for a good eight years. —S.H.  –Wine Enthusiast Magazine



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2007 Cabernet Sauvignon

Composition: 83% Cabernet Sauvignon, 15% Merlot, 2% Cabernet Franc

Oak Aging:  22 months in 50% new French oak barrels from Treuil cooperage (i.e. Aillier and Troncais).  The wine is unfined and lightly filtered.

Organic:  All fruit is organically grown in our estate vineyard.

With the 2007 vintage of Estate Cabernet Sauvignon, we wanted to focus on the dominate character of Cabernet Sauvignon while adding complexity from its kindred spirits of Franc and Merlot. The blend speaks for itself in the purity of the classic aromas and flavors the wine displays. The result is an elegant wine of a pedigree that will please for years to come.

91 points "With its dryness and firm tannins, there's lots of structural integrity in this Cab. New oak adds the right suggestions of toast and wood spices. It's an elegantly streamlined wine whose nuanced berry, cherry and currant flavors won't overwhelm a beautiful cut of beef. " Editor's Choice Wine Enthusiast

HIGHLY RECOMMENDED - "Medium-dark ruby, fragrant, spicy, currant and blackberry fruit aromas; Medium-full to body, tight tight, spicy, current and berry fruit flavors, medium-full to full tannin" California Grapevine



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2006 Cabernet Sauvignon

Composition: 85% Cabernet Sauvignon, 10% Merlot, 5% Cabernet Franc

Harvest: The grapes were harvested in mid October with 24.5 degrees average brix, 0.69 total acidity, and 3.69pH

Oak Aging: 22 months in 50% new French oak barrels from Treuil cooperage (i.e. Aillier and Troncais). The wine is unfined and lightly filtered.

Organic: All fruit is organically grown in our estate vineyard.


The 2006 vintage Cabernet Sauvignon has 10% Merlot blended in to soften the tannins for palate feel and to add complexity.  All grapes were harvested at their peak maturity.  The wine was barrel aged in 50% new French oak from Treuil cooperage.  The wine is deep garnet in color, varietally true to type in aroma, and well balanced on the palate.  The result is an elegant wine of a pedigree that will please for years to come.

92 points - Wine Enthusiast Magazine
While this isn’t in the same league as the winery’s stunning Alexander reserve-style
bottling of Cabernet, it’s an approximation of it and, at about one-third the price, a pretty good value. The wine is rich in blackberry, currant and cedar flavors, and balanced with gorgeous tannins, showing true Napa elegance. Drink now–2012. Editors’ Choice. —S.H.



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2005 Cabernet Sauvignon

Composition: 80% Cabernet Sauvignon, 18% Merlot, 2% Cabernet Franc

Harvest: The grapes were harvested in mid October with 25.7 degrees average brix, 0.69 total acidity, and 3.60pH

Oak Aging: 22 months in 50% new French oak barrels from Treuil cooperage (i.e. Aillier and Troncais). The wine is unfined and lightly filtered.

Organic: All fruit is organically grown in our estate vineyard.


The 2005 vintage Cabernet Sauvignon has 18% Merlot blended in to soften the tannins for palate feel and add desirable aromas for complexity. All grapes were harvested at their peak maturity. The wine was barrel aged in 50% new French oak from Treuil cooperage. The wine is deep garnet in color, varietally true to type in aroma, and well balanced on the palate. This wine has a long future, but can be enjoyed today for it's vibrancy of flavor.


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2004 Cabernet Sauvignon

Composition:
84% Cabernet Sauvignon, 14% Merlot, 2% Cabernet Franc

Harvest: Early October. The average degrees brix was 25.5 with 0.69 total acidity and 3.70 pH

Oak Aging: 22 months in 50% new French Oak from Treuil cooperage i.e. Aillier and Troncais. The wine is unfined and lightly filtered.

Organic: All fruit is organically grown in our estate vineyard.

Production: 1942 cases

The 2004 Cabernet Sauvignon has 14% Merlot blended in for palate softness and complexity of aromas. The wine is rich in color, varietally pure in flavor, and well balanced on the palate. The wine has a long future, but can be enjoyed today.


 

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2003 Cabernet Sauvignon

Composition: 84% Cabernet Sauvignon, 8% Cabernet Franc, 8% Merlot

Harvest: The grapes were harvested in early October. The average degress brix was 25.5 with 0.62 total acidity and 3.82 pH.

Oak Aging: 22 months in new 50% French oak from Treuil cooperage i.e. Aillier and Troncais. The wine is unfined and lightly filtered.

Organic: All fruit is organically grown in our estate vineyard.

Production: 1921 cases

The 2003 vintage Volker Eisele Cabernet Sauvignon combines 8% of Cabernet Franc and 8% Merlot for added structure and complexity. The grapes were harvested at peak maturity in early October. The wines were aged in 50% new oak from central France, all from the Treuil Cooperage. Dark in hue, varietally distinct, and well balanced on the palate, our Cabernet Sauvignon has a long future, but can be enjoyed today.

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2002 Cabernet Sauvignon

Composition: 90% Cabernet Sauvignon, 5% Cabernet Franc, 5% Merlot

Harvest: The grapes were harvested October 2nd, 8th, and 9th. The average degrees brix was 25.3 with 0.65 total acidity and 3.69 pH.

Oak Aging: 22 months in 50% new French oak (i.e., Aillier and Troncais). The wine is unfined and lightly filtered.

Production: 2304 cases

Organic: All fruit is organically grown in our estate vineyard.

The 2002 Volker Eisele Family Estate Cabernet Sauvignon combines a blend of 5% Cabernet Franc and 5% Merlot for added structure and complexity. The grapes were harvested at their peak maturity in early October. After careful vinification to enhance their individuality the lots were blended to best reflect the character of the vineyard. This wine was barrel aged in 50% new oak from the center of France, all from the Treuil cooperage. The wine is richly fruited, yet has structure and depth of character for extended cellaring.

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1999 Cabernet Sauvignon

Composition: 96% Cabernet Sauvignon and 4% Cabernet Franc.

Harvest: The grapes were harvested October 9th through the 15th. The average degrees brix was 24.5 with 0.7 total acidity and 3.4 pH.

Fermentation: Fermentation was done in stainless steel tanks with a peak temperature of 86 degrees Fahrenheit.

Maceration: Long term; 14 days.

Oak Aging: 22 months in new French oak (i.e., Nevers from Seguin Moreau and Treuil) The wine is unfined and unfiltered.

Production: 1350 cases

Organic: All fruit is organically grown in our estate vineyard.

The deep ruby hue is suggestive of great fruit concentration. Blackberries, currants, and toasty oak aromas are mirrored on the palate. The texture is rich with firm tannins and fruit acidity giving promise of a long future.

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2000 Cabernet Sauvignon

Composition: 87% Cabernet Sauvignon, 9% Cabernet Franc and 4% Merlot

Harvest: The grapes were harvested September 27th through October 15th. The average degrees brix was 24.5 with 0.7 total acidity and 3.4 pH.

Fermentation: Fermentation was done in stainless steel tanks with a peak temperature of 86 degrees Fahrenheit.

Maceration: Long term; 14 days.

Oak Aging: 22 months in new Nevers and Allier oak from Treuil, a French cooperage. The wine is unfined and unfiltered.

Production: 2500 cases

Organic: All fruit is organically grown in our estate vineyard.

Purple garnet hues are followed by the concentrated flavors of spicy oak, black fruits and cassis. The tannins are ripe and well integrated. This intense and complex wine will be memorable.

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2001 Cabernet Sauvignon

Composition: 84% Cabernet Sauvignon, 10% Cabernet Franc and 6% Merlot

Harvest: The grapes were harvested the first week of October. The average degrees brix was 24.5 with 0.6 total acidity and 3.75 pH.

Fermentation: Fermentation was done in stainless steel tanks with a peak temperature of 86 degrees Fahrenheit.

Maceration: Long term; 14 days.

Oak Aging: 22 months in 60% new Nevers, Allier and Troncais oak, from Treuil, a French cooperage. The wine is unfined and lightly filtered.

Production: 1350 cases

Organic: All fruit is organically grown in our estate vineyard.

This classically styled Napa Valley Cabernet is intensely aromatic of mature fruit and complementary French oak. The flavors are rich and the tannins supple, all of which leads to a wine of distinction and fond memories.

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