ESTATE GROWN — Columbia Valley
• COMPOSITION: 67% Cabernet Sauvignon, 26% Merlot, 7% Syrah
• TA: 0.63 g/ML
• pH: 3.84g / L
• ALCOHOL: 13.7%
• PRODUCTION: 470 cases
The mild and short winter of 2002 resulted in no vine damage going into the growing season. Ideal spring weather led to an early bud break and complete flowering. The absence of spring rains made for a beautiful fruit set. The summer temperatures were above average and rainfall was below average, resulting in very complete ripening. September brought warmer than average temperatures. This short blast of heat made for great structure, complex flavors and ripeness in all of the grapes.
After picking, the Estate Grown Cabernet Sauvignon, Merlot and Syrah grapes were gently crushed into stainless steel fermenting tanks. The skins and juice were allowed to “cold soak” for a number of days prior to the addition of cultured yeast. This process creates darker colors and enhances the ripeness of the flavors. After fermentation was completed, the finished wine was drawn off and the skins were pressed. All of the wine was aged in small oak barrels, the majority from French forests, for 18 months. At this time, the best wines of the vintage were blended and placed back into French oak barrels for an additional 18 months of aging.
This seductive, complex blend is pleasing to the senses, beginning with a lovely garnet color. The exotic aromas of cloves, cinnamon, leather and earth waft from the glass. The palate is teased by a velvety mouth-feel and sensual flavors of dark cherries and currants, spicy oak, vanilla and anise. Savor this spectacular wine with your very best steaks and the darkest of chocolates.