2003 Alexander Valley

 
Vintage: 2003
Appellation: Alexander Valley
Composition: 100% Cabernet Sauvignon
Bottle Sizes: 750 ml Bottle, 1.5 L Magnum, 3 L Double Magnum, 6 L Imperial
Release Date: Saturday, August 4, 2007
750 ml Price: $60

Winemaker's Tasting Notes

The 2003 Alexander Valley Cabernet Sauvignon is an elegant, highly expressive wine that displays great complexity due to the multifaceted climatic conditions of the harvest season. The wine is dark ruby with a purple to red edge. It has bright aromas of black cherry, dark chocolate, black tea, allspice and ginger. In the mouth, it offers a full-bodied attack, a round, balanced mid-palate redolent of cherry preserves, brown sugar and caramel and an extremely long finish of savory ripe fruit. Properly cellared, it should give drinking pleasure through 2026.

Vintage Description

The 2003 harvest had two distinct phases – a hot, compressed first half and a cool, drawn-out second half – resulting in a very complex, layered wine.

We received above-average rainfall of 40 inches, with a disproportionate amount in April and May. This created some extra work in the field and resulted in low yields at some vineyards. June and July were mild, and August was cooler than normal. A short heat wave began in mid-September and we brought in the first fruit on September 13th. Temperatures remained warm and built to another heat wave that peaked at 104 degrees. We picked frenetically throughout this heat spell and brought in approximately 60% of the fruit. Then, abruptly on September 23rd, it became cool and foggy and remained so for two weeks. This seemed like a completely different growing season, with foggy mornings and afternoon temperatures in the high 80s. It gradually warmed up, and we were able to complete harvest by October 20th.

Blending and Aging

Our 2003 Alexander Valley, a blend of wine from several different vineyards, is 100% Cabernet Sauvignon. We blended the vineyard lots in early 2004 and transferred the wine to 50% new and 50% once-used American oak barrels for aging. Blending prior to barreling allows us to achieve a balance of the wine’s natural elements, such as fruit and tannin, before they are influenced by oak. The wine is then aged in barrel for approximately 25 months and another 15 months in bottle to harmonize its components before release.