I have to admit, I'm a little nervous about putting this one on here because I loved it SO much. We tried it a long time ago (probably in the fall), and we both thought it was one of the best bottles of wine we had ever had. The flavors were intense and complex, and we savored every bit of it. The next day, we went out and bought another bottle, and we've been hoarding it ever since. PLUS, the one we found is a 2001 (right, Jeremy?) instead of a 2003. Even better. So I hope it lives up to my memory and my high, high expectations. It's VERY tasty. Retails around $25.From the website...
2003 ALEXANDER VALLEY CABERNET SAUVIGNON
Wine Description: Complex flavors of ripe blackberry, cocoa, cassis and anise integrate with elegant aromas of vanilla, cinnamon and spice. The integrated tannins balanced with a lingering but supple finish.
Winemaker Notes: The growing season of 2003 was marked by even temperature patterns topped off with a picture perfect fall. Four premium North Coast appellations were targeted as the source for this wine's grapes.
Those grapes were crushed and fermented warm, pumping juice from the tank bottom over the cap of floating grape skins on a regular basis, to amplify extraction and flavor. The wine was pressed off the skins at dryness and allowed to settle in stainless steel. The resulting 'clear' wine was then racked to 60 gallon French and American oak barrels to finish malolactic fermentation and then barrel aged a total of 28 months.
Food Recommendations: This Alexander Valley Cabernet's full-bodied flavor pairs superbly with all grilled meats and roasts.
2003 ALEXANDER VALLEY CABERNET SAUVIGNON
Wine Description: Complex flavors of ripe blackberry, cocoa, cassis and anise integrate with elegant aromas of vanilla, cinnamon and spice. The integrated tannins balanced with a lingering but supple finish.
Winemaker Notes: The growing season of 2003 was marked by even temperature patterns topped off with a picture perfect fall. Four premium North Coast appellations were targeted as the source for this wine's grapes.
Those grapes were crushed and fermented warm, pumping juice from the tank bottom over the cap of floating grape skins on a regular basis, to amplify extraction and flavor. The wine was pressed off the skins at dryness and allowed to settle in stainless steel. The resulting 'clear' wine was then racked to 60 gallon French and American oak barrels to finish malolactic fermentation and then barrel aged a total of 28 months.
Food Recommendations: This Alexander Valley Cabernet's full-bodied flavor pairs superbly with all grilled meats and roasts.
2 comments:
i wish i was cool enough for wine. unfortunately, i'm a beer girl. and i think it shows. :) to answer your question re: ANTM, i will say this much: JASLENE BETTER WIN. i freaking love that girl even if she only weighs as much as a paperclip. please believe i will not get off the couch until the dust has settled. :)
Yum, only a few days left of school.
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