2003 Mt. Veeder Cabernet Sauvignon
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Tasting notes
Short maceration and long ageing. Lightly cluster sorted but they don't mind a slight mix of ripeness levels in the fruit. Destemmed, fermented 2 to 2.5 weeks in cement, then 2 years in old foudres (US and French oak and redwood), then into barrique (10% new) for the third year and finally 2 more years in bottle. ‘More of a B vintage’, said estate director Jimmy Hayes. Dark garnet. Initially more minty than the 2009. But still that herbaceous and black-olive complexity overlaying the cassis fruit and bud, a touch of soya sauce starting to show. Tannins are finely chalky, delicate but still present and still rich in lively 'mountain' fruit. More rounded than the 2009. Lots of freshness and a long smooth finish but still some compactness to the tannins. (JH)
Critic scores
Average Score
Julia Harding MW, jancisrobinson.com
Jancis Robinson MW
More reviews and scores
Another wine with plenty of near and medium-term appeal, the 2003 Cabernet Sauvignon is built on texture and ripeness. Dark red cherry, plum, smoke, tobacco and spices flesh out in a supple, super-ripe Cabernet Sauvignon with no hard edges. Here, too, the flavors remain surprisingly primary. The visceral thrill of the best years is missing, but there is plenty of appeal today. Dried rose petal, cinnamon and sweet red berries linger on the close.