Handpicking, gentle destemming and open-topped fermentations with a combination of soft pumpovers and hand-maceration, typify the winemaking process. After a 36 day maceration period, the wine was lightly pressed and transferred to a combination of 75% new and 25% used, small French oak barrels. It was gravity racked over the 24 months in barrel; decanted for clarity and freshness. It was bottled unfined and unfiltered on August 23, 2003, and given nine months bottle age prior to release.
History Chanticleer Cabernet Sauvignon was conceived by Chris Dearden, a Napa Valley winemaker
read more...who was searching for a great vineyard to produce an estate wine, and George Grodahl, a vineyard owner in the Napa Valley area of Yountville. George had planted a small 8 acre vineyard in 1994 with two types of grapes; Cabernet Sauvignon and Sangiovese. Cabernet is the king of all grapes in the Napa Valley, and Sangiovese is the prized grape that produces the finest Brunellos of Italy, and is very similar to Cabernet Franc with respect to blending, aromatics and flavor. From these two varietals came the first vintage of Chanticleer in 2000. The following review was written by Sommelier Scott Tracy of La Toque Restaurant, one of Napa's finest restaurants. La Toque's highly acclaimed wine list is selected by Scott who has the opportunity to review most Napa Valley wines. 2003 Chanticleer "The 2003 Chanticleer Cabernet Sauvignon is one of the more seductive and interesting Cabernets that I have tasted in this vintage. It is a blended wine, there is 6% Sangiovese added to the Cabernet. All grapes come from the Morningside estate on the western bench of the Yountville Appellation. But what a dramatic effect the Sangiovese has on the wine! Classically one expects cassis as the fruit found in Cabernet Sauvignon and cherry as the fruit in Sangiovese. Here, cherry dominates, along with morel mushrooms, dried tomato, white pepper and clove. To taste the wine blind you might think the Sangiovese percentage would be much higher, 20 or 25% at least. And I do think of pairing this wine with more Italian dishes. I would recommend the wine with pasta with sun-dried tomato and with osso bucco. Only 423 cases. 91-93 Pts."
Morningside Vineyard fruit has a characteristic cherry-plum aroma, typical of the great Cabernet growing regions of Napa Valley. Ripe cherries and currants are evident in the aroma and on the palate. It is a harmonious blend, comparing favorably with not only the great Cabernets of Napa Valley, but the great Super-Tuscan wines of Italy. This wine will age well for 10-15 years, and is well suited for pairing with dishes ranging from aged cheeses to roast beef, steak and lamb.
Sugar: 24.3-25.2
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