The Cabernet Sauvignon from all hillside vineyards were harvested from 10/15/20032 to 10/29/2003.  Each lot was cold soaked for 3-4 days before being fermented for 11-14 days with the maximum temperature of 90 degrees and put through extended maceration for another two weeks.  The malolactic fermentation took place in the barrel. The wine was racked 5 times before being blended in June of 2005 and bottled in August of 2005.

The finished wine is 100% Cabernet Sauvignon, which is a departure from our norm.  In keeping with our tradition, however, it is full-bodied, meant to be cellared for up to 10 years.  It displays complex aromas of perfume, cedar and spice. It is sweet, ripe with blackberry, cassis, cedar, tobacco and vanilla flavors which are supported by ripe, well-integrated tannins that lead to a long lingering finish.  We believe the mountain fruit with the ripe but noticeable tannins will be long lived.