Atlas Peak Winery Cabernet Sauvignon Mount Veeder 2003

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Winemaker's Notes:

Mount Veeder encompasses 25 square miles at the southernmost point of the Mayacamas Mountains that separate Napa Vall...

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User Reviews for Atlas Peak Winery Cabernet Sauvignon Mount Veeder

Winemaker's Notes:

Mount Veeder encompasses 25 square miles at the southernmost point of the Mayacamas Mountains that separate Napa Valley from Sonoma Valley. With elevations from 400 to 2600 feet above sea level, Mount Veeder is further cooled by afternoon winds from the nearby San Francisco bay. The vineyards lie above the fog, and enjoy long hours of sunshine in a steady, temperate climate. Cabernet Sauvignon grown on Mount Veeder receives maximum sun exposure but limited heat spikes that can cause early and over ripening. Grapes maintain beautiful acidity in this cooler climate while developing complex varietal character. Mount Veeder Cabernet offers an impressive symmetry of fruit, structure and balance. Grapes are hand-picked on our Mount Veeder vineyards at perfect ripeness. After primary fermentation – with up to 40 days of extended maceration – the wine is racked into new French oak barrels for 18 months. The Mount Veeder Cabernet shows excellent structure and deep purple color. Briary, brambly flavors of wild blackberries are overlaid with engaging spice, pepper, lavender, anise and sage. Vintage Notes The 2003 growing season could be described as cool, marked by heat spikes. On the valley floor this led to irregular ripening in many vineyards. To achieve top quality, winemakers had to be highly selective about which grapes they picked from this short crop. On Mount Veeder these vineyards enjoyed a long growing season, where Cabernet grapes benefited from maximum sun exposure they crave while limiting heat factors that cause over ripeness. Grapes were harvested by hand from vineyards upon Mount Veeder on November 1, 2003 at an average 27.0º Brix. Winemaking The wine went through primary fermentation at 85º in 100% stainless steel followed by full malolactic fermentation. It was then racked into 100% new, 60-gallon French oak barrels, where it spent 18 months before bottling. An extended maceration period of 38 days bestowed the wine with brilliant color, tannin and substance. Vintage: 2003 Wine Type: Red Wine Varietal: Cabernet Sauvignon Appellation: Mount Veeder Acid: 0.68 PH: 3.76 Bottling Date: September 2005 Alcohol %: 13.9

Mount Veeder encompasses 25 square miles at the southernmost point of the Mayacamas Mountains that separate Napa Valley from Sonoma Valley. With elevations from 400 to 2600 feet above sea level, Mount Veeder is further cooled by afternoon winds from the nearby San Francisco bay. The vineyards lie above the fog, and enjoy long hours of sunshine in a steady, temperate climate. Cabernet Sauvignon grown on Mount Veeder receives maximum sun exposure but limited heat spikes that can cause early and over ripening. Grapes maintain beautiful acidity in this cooler climate while developing complex varietal character. Mount Veeder Cabernet offers an impressive symmetry of fruit, structure and balance. Grapes are hand-picked on our Mount Veeder vineyards at perfect ripeness. After primary fermentation – with up to 40 days of extended maceration – the wine is racked into new French oak barrels for 18 months. The Mount Veeder Cabernet shows excellent structure and deep purple color. Briary, brambly flavors of wild blackberries are overlaid with engaging spice, pepper, lavender, anise and sage. Vintage Notes The 2003 growing season could be described as cool, marked by heat spikes. On the valley floor this led to irregular ripening in many vineyards. To achieve top quality, winemakers had to be highly selective about which grapes they picked from this short crop. On Mount Veeder these vineyards enjoyed a long growing season, where Cabernet grapes benefited from maximum sun exposure they crave while limiting heat factors that cause over ripeness. Grapes were harvested by hand from vineyards upon Mount Veeder on November 1, 2003 at an average 27.0º Brix. Winemaking The wine went through primary fermentation at 85º in 100% stainless steel followed by full malolactic fermentation. It was then racked into 100% new, 60-gallon French oak barrels, where it spent 18 months before bottling. An extended maceration period of 38 days bestowed the wine with brilliant color, tannin and substance. Vintage: 2003 Wine Type: Red Wine Varietal: Cabernet Sauvignon Appellation: Mount Veeder Acid: 0.68 PH: 3.76 Bottling Date: September 2005 Alcohol %: 13.9

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