2003 Reserve Cabernet Sauvignon
From Robert Parker in the December 26, 2005 issue of The Wine Advocate, “The inky/ruby/purple-colored 2003 Cabernet Sauvignon Reserve exhibits aromas of crushed rocks, black currant jam, smoke, vanilla and earth. With terrific texture, slightly elevated tannin, and a long, persistent, 35-second finish, this is a well-made, rich, concentrated, 100% Cabernet Sauvignon.”
We couldn’t have said it better ourselves.Back to Full Wine List
|Blend:||100% Cabernet Sauvignon|
|Release Date:||April 01, 2006|
- November 02, 2007 The Wine Spectator, July 12, 2006
Spice, red currant and blackberry aromas, turning taut and firm on the palate with with mouthcoating tannins. Hints of mocha and vanilla bean add a nice flavor dimemsion and on the finish the fruit and tannins shine through. Best from 2009 through 2014.
- November 02, 2007 The Wine Advocate, Dec. 26, 2005, Issue 162
The inky/ruby/purple-colored 2003 Cabernet Sauvignon Reserve exhibits aromas of crushed rocks, black currant jam, smoke, vanilla, and earth. With terrific texture, slightly elevated tannin, and a long, persistent, 35-second finish, this is a well-made, rich, concentrated, 100% Cabernet Sauvignon. Cellar it for 2-3 more years, and consume it over the following 10-15.
- November 02, 2007 The Wine Advocate, Dec. 26, 2006, Issue 168
The 2003 Cabernet Sauvignon Reserve (a blend of equal parts Napa and Sonoma fruit) offers abundant quantities of creme de cassis notes, medium to full body, a big, beefy, smoky character intermixed with scorched earth, coffee, and blackberries, and a rich, dense, smooth style. Drink this superb Cabernet over the next 12-15 years.
- November 01, 2007 Connoisseurs' Guide, Dec. 2006
Loaded with crème brulee and caramel notes right off the bat, the nose of this compelling effort keeps sweet black cherry fruit in clear focus, and that combination of elements is both outgoing in volume and precociously inviting. Full in feel without the least resort towards heaviness, the wine tastes of mouthfilling, lengthy richness layered over intense yet youthful fruit. Time is clearly on its side, and while the wine has plenty of well-muscled fruit today, it is a lead-pipe cinch to age gracefully with cellaring.
- November 01, 2007 Wine Enthusiast, March 2007
What a wine. Take one of those hugely gooey, famous winemaker Napa Cabs, the kind that melt on your palate like butter on toast or chocolate in a microwave, and add fierce mountain tannins, and this is what you get. A humungous, dry, important Cab, one that desperately needs cellaring. Ten years should do it; 20 might be better. The spicy blackberry and cherry fruit isn't going anywhere.
- November 01, 2007 California Grapevine, Dec. 06/Jan. 07
Medium-dark ruby; attractive, fragrant, spicy, cedary, dark plum and ripe black cherry fruit aroma with notes of mocha and coffee; full body; big, rich, dense, highly extracted, concentrated, blackberry jam flavors with rough, woody overtones; full tannin; rough, cedary finish; lingering aftertaste. Needs several more years of bottle aging. Very highly recommended.
- October 29, 2007 Stephen Tanzer’s International Wine Cellar, May/June 2007 Online Review
Good full medium ruby. Briary black cherry, cassis, minerals and chocolate mint on the nose. Impressively dense and sweet but with penetrating acidity giving definition and shape to the thick flavors. Finishes with chewy tannins and terrific persistence. Offers a rare combination of glyceral texture and strong, lively fruit.