The 2003 vintage started with a very warm March giving the vines a boost at the start of their growing season. This proved invaluable as the summer's weather pattern
was cooler than normal. By the end of summer, concern increased again because the grapes were behind in maturity. However, September brought back the beautiful, warm weather that made California famous. The vines responded and by the beginning of October we were harvesting grapes with exceptional flavors.
Bing cherry, allspice, and nutmeg start the aroma presenting a classic Napa style Cabernet Sauvignon. The second layer brings loganberry, red licorice, fennel and toasty oak. The full texture and concentrated flavors of the wine coats your mouth. The finish reminds you of its heritage - Napa Valley Cabernet Sauvignon - where supple yet present tannins will allow this wine to age well over the next five years.
Some of the foods that pair well with this wine are: caramelized shallots and onions,wild mushrooms, braised root vegetables, rich moist fish and grilled meats.