The 2003 Cabernet has emerged from youth and presents beautifully as an energetic
teenager. Red raspberry and dried black currant dominate the rich and fruit driven nose
while supporting flavors of graphite, iron, rose petal, and dried sage showcase the cooler,
volcanic, mountain terroir of our estate. Structured and fresh, the wine shows a long
finish with pronounced minerality. This wine should cellar well for at least 10 more years,
likely much longer.
In the vineyard, the grapes were harvested early to retain bright acidity and firm tannins.
After fermentation in cement vats, the wines aged for 3 years in neutral oak —
a combination of large format foudre and barrique. After an additional 2 years in bottle,
the wine was initially released in 2008.