2003 L'Aventure Estate Cuvée

Winemaking:
  • Picked by hand, with grape selection upon arrival at the winery
  • Cold maceration (around 50 degrees F) before fermentation
  • Temperature controlled during fermentation and maceration (between 80-85 degrees F)
  • Maceration: between 14 and 21 days on the cap with 3 pump over per day
  • Malolactic fermentation: 100% new oak at 70 degrees F
  • Aging: 100% in new French oak barrels
  • Length of aging: 16 months
  • At bottling: Alc=15.60%, residual sugar=2 g/L, total acidity in H2So4=4.04 gr/L, in tartaric=6.18 gr/L
  • No fining, no filtering
  • Blend: 66% estate grown Cabernet Sauvignon, 28% estate grown Syrah, 6% estate grown Petit Verdot
  • Bottling: April 2005
  • Production: 2200 6 pack wooden cases

    Tasting notes:

    Once again, the Estate Cuvee is Stephan's most complex wine from the vintage. Aromas of wild blackberries, leather, and red fruit form a brilliant counterpoint, with lilac, acacia, and anise sounding high notes. Rich, dense flavors of black cherry, licorice, and currant dominate, around a tight mineral and graphite core, lending grip and grace to the mouth. Classic, elegant, and long, with exceptional balance, this wine lingers on the palate for minutes. An excellent wine for hard, aged cheese, it will also pair well with rich and hearty game dishes. Enjoyed by itself, it becomes a case of "art for arts sake!"
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