1999 Cabernet Sauvignon Lamb Vineyard
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2019 - 2023
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With the advice of consulting winemaker Mia Klein, the percentage of new oak used for the Fisher Vineyard white wines was raised from 30% to 50% for the 2000 vintage, with all of the malolactic fermentation taking place in barriques The reds similarly received a bit more new oak in 2000, and the estate did more extended macerations following the end of the fermentations. The new reds showed impressively at the end of February, with the 2000s perhaps a bit larger-scaled than the '99s. The Fisher wines rely on about 40% purchased fruit today, but Fred Fisher hopes to be making 100% estate wine by the end of the decade.
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"Today Fisher Vineyards," says owner Fred Fisher, "is focused on ripeness. We don't simply pick on sugars, so we've brought in fruit as high as 26o brix." And the last few late, cooler years have been an adventure, Fisher adds. "It was difficult getting the red grapes ripe in '98, as a lot of rain fell in the fall." Both the Wedding and Lamb fruit was declassified into the estate's Coach Insignia red wine. "We also had a cold fall in '99, and a very late harvest, but the weather stayed dry." The crop level was bigger than that of the previous year, but still a good 25% below normal. Following the '99 harvest, all the Fisher wines were fermented with wild yeasts. The Lamb and Wedding cabernets, and most of the RCF merlot, were made in small open-top fermenters for the first time. The current plan is to bottle the '99 reds about three months earlier than past practice. Mia Klein is winemaking consultant here.
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