?Viader is one of the most magnificently situated California vineyards I have ever visited. Located on a steeply terraced slope on Howell Mountain, the vineyard consists of 18 acres planted with 60% Cabernet Sauvignon and 40% Cabernet Franc. With nearly 2,000 vines per acre, this is a more tightly spaced vineyard than most conventional California plantations. Crop sizes have been minuscule - one and a quarter tons per acre on average! The result is a wine the proprietor claims in Napa's answer to Cheval Blanc. A high percentage of Cabernet Franc gives the wine elegance, and the Cabernet Sauvignon provides structure, tannin, and backbone. The wines' interesting aromatic profiles offer intensely perfumed bouquets of black and red fruits, spices, menthol, and floral scents. They are medium to full-bodied, with a Bordeaux-like mouthfeel. The emphasis is on finesse as opposed to power. The beautifully packaged product (a heavy glass bottle with broad shoulders and a designer label) is filled with a wine that is as distinctive as the packaging. All the Viader wines offer compelling evidence that they should last and evolve, hopefully improve, for at least 12-15+ years.? Robert Parker

The winemaking regime emphasizes extended maceration of hand selected lots. Malolactic fermentation occurs in barrel, 96% new French Oak barrels, 4% Russian Oak (for Cabernet Franc). The wine spends 21 months in oak barrels (Taransaud and Seguin Moreau), racked every 14-16 weeks with no fining or filtration. Viader?s philosophy is to allow the grapes and the terroir (all factors that influence the character of grapes grown in a specific microclimate), to express themselves naturally. This distinctive blend of Cabernet Sauvignon-which provides the backbone, structure, character, complexity, with succulent fruit and rich tannins- and Cabernet Franc-which instills the aromatics, and provides the silky sleek structure as well as suppleness and elegance in the lengthy finish-captures an ideal equilibrium, allowing early approachability, but yet maintains longevity.

Delia Viader?s Cabernet blend is now one of the world?s most desirable wines produced in Napa. The 1997 rated #2 in the Wine Spectator?s top 100 in 2000, and the 1998 rated #3 in 2001. ?With the 2000 vintage we are also able to offer tiny quantities of the Syrah and a second cabernet based wine called V.

www.viader.com

2002 Red Table Wine
Winemaker Notes
The 2002 Viader showcases the best the vintage has to offer: intense, upfront, concentrated dark fruit notes laced with licorice, chocolate, anise, earth and leather. Lingering, complex tannins firm up in the finish which is rounded by powerful floral aromas of blackberry, blueberry and mint. Although quite approachable now bottle aging will further develop bouquet and complexity.
This powerful gem will continue to age superbly over the next two decades.
Viader 2002 - "Floral grapey aromas fold in with new leather and currant flavors in a sleek, rich, concentrated style that's very Bordeaux-like in its balance and restraint, showing black cherry, herb and tar notes on a long, persistent finish. Tannins are firm and integrated.Cabernet Sauvignon and Cabernet Franc." JL - Wine Spectator 92 pts.
Good ruby-red color. From a Seguin-Moreau Haut-Brion barrel: Very floral aromas of black raspberry and licorice. Fat and chewy in the mouth, with a strong chocolatey flavor and atypical fleshiness for a Viader wine. Still youthfully closed and rather oaky. Stephen Tanzer?s International Wine Cellar May/June 2004. 89-92 pts.
2002?? ???? April Arrival??????? $ -1.5L??????? April Arrival??????? $ -375ml??????? April Arrival
Intense concentrated fruit with black currents, layers of chocolate, hints of licorice, anise, earth and leather, with a long, complex, and lingering aftertaste. Powerful nose and rich everlasting core of red and black fruits with well-incorporated tannins? though not overpowering?lead to an elegant and graceful gem. Although quite approachable, it will continue to age superbly over the next two decades. It is best to drink around 5 to 7 years from vintage date for added bottle bouquet & complexity.
2001??????? $69.99
"(A 55/45 blend of cabernet sauvignon and cabernet franc) Saturated medium ruby. Vibrant, focused aromas of blackberry, boysenberry, violet, dark chocolate and oak spices. Densely packed but fresh, with terrific spicy lift. Sweet, tangy and very suave. Impressively thick for this wine yet light on its feet; really coats the mouth with flavor. One senses the very ripe, chocolatey cabernet franc today." 91-94 Steve Tanzer, International Wine Cellar 5/6-03
"Barrel tasting. A seductive, smooth and richly flavored wine, with layers of chocolate, black cherry, plum and spice. Long, complex aftertaste." 92-94 Wine Spectator Web
"This elegant, Bordeaux-styled blend of 55% Cabernet Sauvignon and 45% Cabernet Franc boasts a deep ruby/purple-hued color as well as lovely aromas of smoke, plum, blueberries, and lead pencil shavings. Medium-bodied with sweet tannin, and a supple, approachable style, it should drink well for 10-12 years." Robert Parker, The Wine Advocate #150
2000?? ???? SOLD OUT
?Lots of attractive, up-front fruit pleasure, with a core of black cherry and blackberry shaded by cedar, mocha, coffee and leather. Finishes with a sense of elegance and ripe, integrated tannins. Best from 2004 through 2012. 4,647 cases made.? 92 The Wine Spectator 11/15/02?
"(55% cabernet sauvignon and 45% cabernet franc) Bright medium ruby. Aromas of blueberry, blackberry, violet, leather and dark chocolate. Supple and sweet, with lovely breadth and pliancy. A second barrel was a bit more vibrant, with black cherry, chocolate and mineral notes and suave, horizontal tannins ...should make a very attractive wine." 89-92 Steve Tanzer International Wine Cellar 5/6-02

V???????
Relying solely on classic red Bordeaux varietals with a focus on Petit Verdot, the blend will differ each year. The Petite Verdot brings color, tannin and a peppery spice to the blend. The Cabernet Sauvignon provides body and character. The Cabernet Franc enriches the finish and inspires the aromas of the wine. The lots selected for "V" are picked and vinified separately, however, they all go through extended maceration and malolactic fermentation in the barrel. Once the cuvee is decided upon, "V" is aged for 21 months in 100% new French oak barrels. Like all Viader wines, there is no fining or filtration.
2002??????? April Arrival
Petit Verdot imparts deep color, tannin and piquant spice to the blend while Cabernet Sauvignon maintains the balance, providing a strong backbone upon which to display the ex?oticism of Viader Petit Verdot. For the 2002, we used an abnormally high percentage (72%) of Petit Verdot. The mild growing season allowed the more ?gentle? tannins to show through. In a smaller percentage, Cabernet Franc was blended to add plushness to the finish and accentuate the intense flavors in the wine. The result of this unique combination is a vibrant, sumptuous wine with a powerful presence.
2001??????? $79.99
208 cases made. "Saturated medium ruby. Aromas of black cherry, cassis, bitter chocolate, menthol, tobacco and minerals. Less lush than the proprietary blend but more concentrated and consistent than the 2000 version of this wine. Fat, sweet and sexy, with a layered texture. Finishes with big but suave tannins and excellent length."? 89-91 Steve Tanzer, International Wine Cellar 5/6-03

Syrah
The Viader Syrah is achieved through extended maceration of hand-selected lots. Malolactic fermentation occurs in barrel, and is racked every 12 weeks, with no fining or filtration. The wine spends about 23 months in new 100% French Oak Puncheons-600 L barrels. These barrels do not mask the natural flavor, preserving the enticing aromatics and lush fruit. This 100% Syrah was planted in 1997 with a combination of the Barossa (Australian Shiraz) clone and the Hermitage (Rh?ne Valley Syrah) clone. The goal was to capture the spice and fruit concentration typically found in the Australian Shiraz, while maintaining the sleek and fragrant nuances typically found in the Rh?ne Valley.?
2002??????? April Arrival
The vines were planted in 1997 with a combination of certified Barossa (Australian Shiraz) and Hermitage ( Rh?ne Valley ) clones. The 2002 Viader Syrah shows the spice and red fruits of the Australian clone and the aromatic nuances of the Rh?ne Valley clone. The 2002 Viader Syrah shows the spice and red fruits of the Australian clone and the aromatic nuances of the Rh?ne Valley clone. Our hillside brings them together in an elegant and powerful dance.
This wine spent 20 months in a combination of 100% new French Oak barrels and 600L puncheons to balance the oak component. Our 2002 Syrah showcases true mountain fruit, expressing our volcanic terroir character. It has deep purple-black colour, intense flavours of red berries, hints of coffee, spice and a dash of white pepper in the finish, backed by richly structured and enticing tannins. Enjoy this wine with a variety of foods (game, pastas, fish and stews).
2001??????? $59.99
"Sappy black raspberry, chocolate, game and smoky oak on the superripe nose. Then full in the mouth, with the candied sucrosity of the vintage. Very smooth flavors of crushed berries and chocolate. Finishes with dusty, tongue-coating tannins. From a small barrel: less meat and more licorice on the nose. In the mouth, the wine's oak element nicely frames the fruit. A very suave, rather minerally sample. The ultimate blend should exceed the 2000 in quality." 89-91 Steve Tanzer, International Wine Cellar 5/6-03
"Dense, chewy, concentrated wine, with ripe plum, blackberry and wild berry, finishing with a ripe, plush aftertaste. Petit Verdot, Cabernet Sauvignon and Cabernet Franc. Best from 2004 through 2012. 208 cases made." The Wine Spectator 2/29/04
2000???????? $59.99????????????? very limited
?Lots of complexity, depth and range of flavor, with mocha, blackberry, espresso, tobacco and white pepper flavors. Shows depth and richness on the palate, with a long, integrated aftertaste. Debut Syrah from Viader. Drink now through 2010. 500 cases made.? 92 The Wine Spectator 2/28/03

Scenes from our October 2003 wine trip:

Vertical planting of Cabernet Sauvignon

Cabernet Franc