VINEYARDS
As Hawk Crest’s first brand-designated winemaker since the brand’s inception in 1974, Mark Smith has guided these wines to a new level. One of his innovations is to blend the soft, full-flavored fruit he obtains from Paso Robles with grapes from Lake County, Napa Valley’s neighbor to the north, which provide structure more like that found in classic Napa Valley Cabernet Sauvignons. The 2002 Hawk Crest Cabernet includes an increased percentage of Lake Country fruit, from four vineyards located in the Red Hills District, a newly designated American Viticultural Area. All four vineyards are at higher elevations, getting optimum sun exposure during the day and cool temperatures at night. The Petit Verdot in the blend adds additional structure and concentration and helps give the wine its mid-palate grip, in perfect balance with the soft Paso Robles fruit.

VINTAGE
A cool spring delayed bud break and flowering. Abundant early summer heat, however, accelerated the vines’ development. August cooled to almost autumnal conditions, slowing development to a more normal pace. Then Labor Day weekend ushered in one of the sunniest, warmest Septembers in recent memory. While most of our white varietals had already been picked, we watched carefully to see how the remaining vines would fare. We were selective in our picking to avoid overripe flavors, harvesting only grapes that had achieved full ripeness and the optimum balance of sugars and acids. This vintage highlights the benefits of our careful vineyard management practices and our close, long-term relationships with growers.

WINE
Aromas of bright cherries with overtones of truffle, nutmeg, and a touch of smoke introduce this lovely wine. In the mouth, dark fruit flavors—cassis, plum—are joined by savory notes, including sage and black pepper. It’s nicely balanced, with an inviting entry, firm mid-palate grip, and a long finish. Delicious with a lamb tagine garnished with golden raisins, pine nuts, and coconut, this wine would also complement an elegantly simple lunch of pain au levain topped with grilled Gruyère or aged Gouda and balsamic-caramelized onions.