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70 p r a c t i c a l w i n e r y & v i n e ya r d O c t O B e r 2 0 1 4 w i n e G R O w i n G to use flashy new winemaking processes where the wine is over-extracted or sees 200% oak via barrel fermentation and ageing in 100% new oak. "Bosché Cabernet Sauvig- non is known for its elegance, finesse and harmony. I want the Rutherford dust to shine through and not be eclipsed by winemaking techniques." Taste of Bosché's Rutherford dust Edwards stands in the cool darkness of Freemark Abbey's "library room," which is really a back corner of the old cellars filled with racks of wine dating from the very first Bosché bottling of 1968. He scans the hand-written vintages scrawled on small plaques and stops in front of a dusty row of bottles. He pulls out a bottle of 1980 Bosché Cabernet Sauvignon. "This was the first vintage I helped make at Freemark Abbey." He flashes a wide grin and his eyes sparkle in the dim overhead lights of the cellar. Edwards has reason to be proud of the extensive library of wines: over the years the Bosché Cabernet has received high marks by wine experts. It has been touted by the Wine Spectator's James Laube as being "one of the surest bets for great- ness in the cellar," and Laube proclaimed Bosché to be "one of the ten best vineyards in America." Indeed the wines are designed to age well with fine-grain tannins, crisp acidity and complex flavors. When asked for markers of the Bosché Rutherford dust, Edwards replies, "I smell it more on the nose. To me it is a distinctive tobacco note, and on the palate I usually find black cherry, green olive, cedar and earthiness. It is a long-lived Cabernet with an ideal acidity between 6.0 and 6.5, but balance is most important." Angel in the vineyard For the past 30 years Edwards' feet have trod every row of gravelly soil at Bosché Vineyard and his hands have touched each vine many times. He has continued his vigil through three sets of Freemark Abbey owners and hopes to remain guardian of the vines for many years to come. "To me," Edwards con- cludes, "the most important aspect of quality winemaking is the vineyard. Bosché is a blessed vineyard, not only for its quintessential soil and cli- mate, but for the long-time family friendships and rela- tionships that have been a part of this vineyard. In the end, however, Mother Nature rules, and we help out. It is really just a dance with nature." PWV WINES & VINES DIgItAl EDItIoN View this issue on your tablet, smartphone or online at winesandvines.com/digitaledition