A true reflection of its origins, the 2003 Walla Walla Cabernet Sauvignon is a beautifully integrated wine from four of the appellation's finest vineyards. Beneath its approachable red fruit flavors and slight herbal notes-beyond its vanilla and spice aromas, and hints of cherry...
Detailed Info, Previous Vintage Notes, Reviews:
2003 Vintage Tasting Notes
From the winery:
WINEMAKER'S NOTES
Rich, powerful, and big-yet soft and silky, our 2003 Champoux Vineyards Cabernet Sauvignon is a hearty wine that's not afraid to show its sensitive side. Created with amazing fruit from Champoux Vineyards, its wonderful texture reveals layers of black and red fruits interwoven with cocoa powder, leather, vanilla, and minerals.
VINTAGE
2003 was one of the warmest growing seasons and harvests in the last 20 years. This resulted in smaller berry size and lighter cluster weights, which produced lower yields. The unusually hot growing season resulted in early ripening in the warmer areas and a quick start to harvest with flavorful ripe fruit in the early part of the vintage. Modest precipitation in August and September helped cool down the vineyards, slowed down ripening and allowed many of the vineyards in the cooler regions to benefit from the extra hang time which improved fruit flavors and intensity.
VINEYARD
This grapes for this wine were harvested from one of the finest vineyards in Washington State-Champoux Vineyard. This 175-acre vineyard located near the Columbia River is home to some of the most well-established vines in the state. It is known and respected for numerous varieties, particularly the top-quality Cabernet Sauvignon grapes it produces.
FERMENTATION AND AGING
All the fruit for Fidelitas was hand picked and sorted in the vineyard. Upon arrival at the winery, the fruit was destemmed and crushed directly to the fermentation tanks where the wines were either punched down three times daily or pumped over twice daily. Primary fermentation lasted five to ten days after which time the wines were gently pressed off and went immediately to barrels. Once fermentation was complete in barrel, all wines were then put through malolactic fermentation in barrel. While aging in oak barrels, the wines were racked every four months to naturally clarify the wine.
VARIETAL COMPOSITION
100% Cabernet Sauvignon
OAK AGING
20 months
100% New French and American Oak
