The 2005 vintage in Napa was one of the best of the decade, with balanced, lovely wines with plenty of depth, richness, and concentration, all balanced by lovely fresh acidity and detail. Classic, structured, and deep, they should age well for decades.
A wet winter was followed in March by a dry, mild spell, then a wet, rainy period that delayed bloom and fruit set. Rains continued into April, May, and even into June. Some parts of Napa Valley had more than 15 inches of rain after bud break, creating problems for growers. Vineyard management costs skyrocketed as the moisture spurred weed growth, and powdery mildew was a big problem.
Summer was moderate, without any real extremes of heat. The cool temperatures and foggy mornings kept ripening moving slowly, and there was some concern with sugar levels and overall ripeness as the harvest began to approach. September arrived with beautiful, warm, sunny days — and an Indian summer allowed winemakers to wait as sugar accumulated at an even pace, while keeping the grapes balanced with good acidity. It was a very late vintage and a very large crop as well, beating out the previous record set in 1997. Many didn’t finish picking until late October and even into November, but the long hang-time was beneficial and the weather held for the most part.
The resulting wines are seamless, elegant yet structured and deep, with lovely well-knit fruit and tannins. They may not have the power and ripe, plush notes of some of the other top vintages of the decade — rather, they will be known for their beautiful balance and focus. The best should age gracefully for decades to come.
Additional 5 inches of rain falls
Harvest for sparkling wine began on schedule
Weather was mild throughout the month, with no heat spikes of any consequence
Harvest for still wine didn’t begin in earnest until October, because of mild September weather. The main Cabernet Sauvignon harvest began in the middle of October and continued until the middle of November
A few inches over the average amount of rain
With no vineyards of its own, Rosenblum Cellars' home base is a giant hangar next to the docks in Alameda. Here, winemaker John Kane directs his focus to Zinfandel, Petite Sirah, and Syrah...but mostly Zinfandel. They like it so much at Rosenblum that they make over 20 varieties. And although these wines come from vineyard sites all over California, the huge range of Zins are reliably rich and extroverted, typically made in a super-ripe, high-alcohol style. Kane took over in 2009 from Kent Rosenblum, the King of Zin.
Petite Sirah Facts
Dense blackberry fruit character, with notes of black pepper and tar
Steaks, roasts, and game
Even though the origins of this grape are in France, California is the place to look for the best expressions of Petite Sirah. The "Petite" in the name refers not to the size of the vines but rather to the size of the grapes. In fact, the high skin to juice ratio that accompanies the small berries allows Petite Sirah to produce wines with high tannins and acidity, components that give them the ability to age well.
The grape was first developed in the 1870s in France's Rhône region, the result of a cross between Syrah and a relatively minor Rhône variety, Peloursin. This rationale for this cross was to give Syrah a greater ability to resist mildew. But the resulting grape never really caught on in France, in part because the tendency to mildew was replaced by susceptibility to gray rot in the humid Rhône region. California's climate is considerably drier, and the grape tends to thrive there, from Mendocino all the way down to the Mexican border.
For a number of years, Petite Sirah was primarily used as a blending grape, thanks to its deep color and fairly intense tannins. Petite Sirah is frequently blended into Zinfandel for added complexity, body, and to tone down the tendency of zins toward "jammy" fruit.
More recently, the grape has been bottled as a single varietal wine. On its own, Petite Sirah forms wines with dense blackberry fruit character, mixed with black pepper notes, licorice, smoked meats and tar. Like other big, red wines from California, Petite Sirah pairs well with steaks, roasts, and game. We like the wines from EOS, Bogle Vineyards, and Rosenblum Cellars.