2003 Cabernet Sauvignon

Recent Tasting Notes

Lovely, rich, aromas of cassis and other sweet fruit, hint of mint, Darker color than other vintages. Crisp, chewy in the mouth with sweet fruit richness, cherry, dark chocolate. Very young.
 

Winemaker's Notes

Late Winter rains and an early Summer heat wave challenged our vineyard, but with extra care of the vines, they produced excellent fruit. We survived a series of incredible lightning storms on August 18 - 20 without damage. Harvest began on September 29 with the grapes measuring:

25.2 ° Brix sugar
0.76 g/100 mls titratable acidity
3.54 pH

We produced this red wine by fermenting the juice with the skins to extract their color and flavor. CO2 gas (a by-product of fermentation) bubbled up through the skins causing them to float to the top and form the “cap”. To insure thorough color and flavor extraction, we pumped the juice from the bottom of the tank and sprinkled it over the cap throughout fermentation.

Following the Bordeaux tradition of extended maceration, the wine stayed on the skins for another two weeks to soften the young tannins. We then moved the Cabernet into our wine caves where it was aged in French (80%) and American (20%) oak barrels. During its first Winter, the wine underwent malolactic fermentation which lowered its acidity and added richness. In its second year, this Cabernet was aged in both oak barrels and tanks. After many blending trials, we added 3% Petit Verdot and 6.5% Malbec to this Cabernet. They gave increased depth and richness to the wine. Bottled in August 2005, the wine had:

14.5% alcohol
0.58 g/100 mls titratable acidity
3.66 pH

Rich in structure, the 2003 Cabernet opens with bright aromas of cassis and cola. Dark chocolate, sweet vanilla, cigar box and leather notes enhance the bouquet. Its long, elegant finish adds complexity and depth to the wine. Like its predecessors, the 2003 will continue to develop well for at least an additional ten years.

February 2008