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2003 Reserve Cabernet Sauvignon
90 pts - Wine Spectator
Tasting Notes
“Aromas of chocolate, cherry and slight mint precede a palate of cocoa and black cherry flavors. This is an intense, complex wine that culminates in the perfect balance of wood and fruit on the finish.” -Ray Einberger, Winemaker
Growing Season
- Vintage 2003 began with a typical bud break in early April.
- Bloom followed in early June. Warm, dry weather conditions during this phase (the start of fruit maturation) contributed to the uniformity of berry maturation at the end of the season.
- High heat accumulation during late summer created excellent ripening conditions.
- Very modest precipitation in August and September cooled the vineyards and slowed the ripening process.
- At harvest, vineyards across the Columbia Valley had excel lent physiological maturity and flavor development across varietals.
Vineyards
- Cabernet Sauvignon grapes for the Reserve program were harvested from the top 10% of the vintage’s best vineyard sites.
- Vineyard sites are located on the Wahluke slope, offering aromatics, texture and complexity; the Cold Creek area, which adds flavor and fruitiness; and Horse Heaven Hills, which contributes balance and body to the finished wine.
- Cabernet Sauvignon has an affinity for the growing season’s warm daytime temperatures and cooler evening temperatures. The balance of temperatures during the ripening period concentrated aromatics and enhanced complexity.
- The region’s low rainfall stressed the vines, yielding concentrated fruit with depth and varietal expression.
Vinification
- Hand-picked grapes were crushed with 20% whole berries remaining.
- Cold soaking on the skins for two days extracted soft tannins and intense color.
- Twice-daily pump overs during fermentation occurred for 7-10 days to aerate the wine and enhance aromatics and bouquet.
- Lots are blended and placed in two-thirds new French and one-third new American oak barrels for malolactic fermentation.
- Aging occured for 26 months in the barrel.
Technical Data
- Total acidity: 0.59 g/100ml
- pH: 3.73
- Alcohol: 14.2%