Chateau St. Croix Grand Reserve Cabernet Sauvignon 2003

Winemaker's Notes:

2003 Grand reserve Cabernet Sauvignon The 2003 Grand reserve Cabernet Sauvignon our multiple DOUBLE GOLD medal and CRITICS GOLD winner. RATED: 89 points (Highly Recommended) by BTI . “Brilliant ruby red hue. black currant, roasted pepper and sage aromas suggest a nice touch of brett. Medium-full with good concentration of ripe black currant and plum fruit and spice. This has a nicely structured finish with youthful tannins and balanced oak and acidity. Nice Bordeaux-like style and complexity that will work great with herb rubbed lamb or steaks”-BTI. Linda Murphy, wine editor of the San Francisco Chronicle comments “Patience will richly reward those willing to wait a year or two to open this bottle. -- Linda Murphy" grapes: 50% Stag’s Leap district Napa 50% Mendocino County Harvest Dates: Sept-Oct 2003 varietal Composition: 89.7% Cabernet Sauvignon 6.8% Merlot 3.5% Petit Verdot malolactic fermentation: 100% barrel aging: 18 months French oak cellar Temperature: 55˚F 80% Humidity fining & Filtration: unfiltered Technical Data: Sugar at Harvest: 24.0˚ Brix alcohol: 14.5% Total acid: 6.13 g/L pH: 3.73 Production: 840 cases

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Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

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External Reviews for Chateau St. Croix Grand Reserve Cabernet Sauvignon

External Review
Source: AmericanWinery.com
07/24/2009

2003 Grand reserve Cabernet Sauvignon The 2003 Grand reserve Cabernet Sauvignon our multiple DOUBLE GOLD medal and CRITICS GOLD winner. RATED: 89 points (Highly Recommended) by BTI . “Brilliant ruby red hue. black currant, roasted pepper and sage aromas suggest a nice touch of brett. Medium-full with good concentration of ripe black currant and plum fruit and spice. This has a nicely structured finish with youthful tannins and balanced oak and acidity. Nice Bordeaux-like style and complexity that will work great with herb rubbed lamb or steaks”-BTI. Linda Murphy, wine editor of the San Francisco Chronicle comments “Patience will richly reward those willing to wait a year or two to open this bottle. -- Linda Murphy" grapes: 50% Stag’s Leap district Napa 50% Mendocino County Harvest Dates: Sept-Oct 2003 varietal Composition: 89.7% Cabernet Sauvignon 6.8% Merlot 3.5% Petit Verdot malolactic fermentation: 100% barrel aging: 18 months French oak cellar Temperature: 55˚F 80% Humidity fining & Filtration: unfiltered Technical Data: Sugar at Harvest: 24.0˚ Brix alcohol: 14.5% Total acid: 6.13 g/L pH: 3.73 Production: 840 cases



2003 Grand reserve Cabernet Sauvignon The 2003 Grand reserve Cabernet Sauvignon our multiple DOUBLE GOLD medal and CRITICS GOLD winner. RATED: 89 points (Highly Recommended) by BTI . “Brilliant ruby red hue. black currant, roasted pepper and sage aromas suggest a nice touch of brett. Medium-full with good concentration of ripe black currant and plum fruit and spice. This has a nicely structured finish with youthful tannins and balanced oak and acidity. Nice Bordeaux-like style and complexity that will work great with herb rubbed lamb or steaks”-BTI. Linda Murphy, wine editor of the San Francisco Chronicle comments “Patience will richly reward those willing to wait a year or two to open this bottle. -- Linda Murphy" grapes: 50% Stag’s Leap district Napa 50% Mendocino County Harvest Dates: Sept-Oct 2003 varietal Composition: 89.7% Cabernet Sauvignon 6.8% Merlot 3.5% Petit Verdot malolactic fermentation: 100% barrel aging: 18 months French oak cellar Temperature: 55˚F 80% Humidity fining & Filtration: unfiltered Technical Data: Sugar at Harvest: 24.0˚ Brix alcohol: 14.5% Total acid: 6.13 g/L pH: 3.73 Production: 840 cases

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