A third of the 2003 vintage estate-grown grapes were estate crushed and fermented in open top bins.  The balance was custom crushed, fermented and returned to our cellar. All was aged in new French and American Oak hybrid barrels for 20 months. 860 cases were produced. 

The vintage is full-bodied with a complex, fruit-forward bouquet and concentrated dark berry and chocolate flavors. It’s has a balanced structure of fruit, soft tannins, and a lingering silky finish. It’s an elegant, well balanced Cabernet. It’s ready to enjoy now, or can be cellared and enjoyed over the next ten years. 

The wine is versatile and goes exceptionally well with cheddar and aged hard cheeses, your favorite grilled beef, lamb, or pork tenderloin, fish such as sea bass and swordfish, and of course, chocolate.  You can also enjoy it with your favorite Italian pizza and pasta dishes.  It’s herbal compliments include lavender, thyme, sage and rosemary.