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Gallo Family Vineyards Cabernet Sauvignon Dry Creek Valley Frei Ranch 2003

Winemaker's Notes:

The fully ripened bunches were hand harvested during late September through early October at 25.4° brix. The grapes for our Estate Cabernet Sauvignon were 100% gently de-stemmed, but not crushed, allowing for 20% whole berries sent to the fermentor. Whole berry fermentation produces concentrated, fresh, and dark fruit flavors in the finished wine. The must went through pre-fermentation maceration, or “cold soaked”, for two days at temperatures not exceeding 55°F, resulting in rich color and flavor with moderate tannins. We use upright and horizontal rotary fermentors to gently mix a portion of the juice and skins to prevent tannic bitterness. Skin contact occurred for a total of nine days at a maximum temperature of 88°F, contributing to greater extraction of black, dark, violet colors that visually hint at the depth and flavor of the wine. Upon completion of primary fermentation the wine completed 100% malolactic fermentation. While it softens the acid structure and adds complexity, it also contributes to forward dark fruit flavors and a smooth, richer, rounder mouth-feel and body in the finished wine.

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Gallo Family Vineyards:
Our Gallo Family Vineyards Estate wines are the signature of our family’s fine wine portfolio. After hand-selecting only the best grapes from our Estate vineyards, our winemakers patiently craft these wines with ultimate care, producing only a limited number of cases. Both the domestic and international wine community have consistently recognized our Estate wines as among the world’s best.

Member Reviews for Gallo Family Vineyards Cabernet Sauvignon Dry Creek Valley Frei Ranch

Add your review
Snooth User: colinrchorley
330901,228
4.50 5
11/22/2009

Really did like this. I was expecting something bold and full or red fruit but instead this was as smooth as anything I have ever drunk before and the fruit was well balanced with spice, tar and an even a slight meaty character.


Snooth User: 1rockiesfan
725240651
4.00 5
09/19/2011

Four glasses



Tasting Notes:

Our Estate Cabernet Sauvignon is a balance of power and elegance, showcasing intense aromas of black cherries, spice and toast. Rich flavors of cassis, black currant fruit and dark berries are framed by sweet vanilla and toast from oak barrel aging, with a long and lingering finish of tobacco and cedar. Our Estate Cabernet Sauvignon is enjoyable now or may be cellared for 10-12 years. Our wine pairs well with Hard Cheeses, Filet Mignon, Wild Boar and wild game such as Venison Medallions.

The fully ripened bunches were hand harvested during late September through early October at 25.4° brix. The grapes for our Estate Cabernet Sauvignon were 100% gently de-stemmed, but not crushed, allowing for 20% whole berries sent to the fermentor. Whole berry fermentation produces concentrated, fresh, and dark fruit flavors in the finished wine. The must went through pre-fermentation maceration, or “cold soaked”, for two days at temperatures not exceeding 55°F, resulting in rich color and flavor with moderate tannins. We use upright and horizontal rotary fermentors to gently mix a portion of the juice and skins to prevent tannic bitterness. Skin contact occurred for a total of nine days at a maximum temperature of 88°F, contributing to greater extraction of black, dark, violet colors that visually hint at the depth and flavor of the wine. Upon completion of primary fermentation the wine completed 100% malolactic fermentation. While it softens the acid structure and adds complexity, it also contributes to forward dark fruit flavors and a smooth, richer, rounder mouth-feel and body in the finished wine.

Aged 24 months in French Oak.

Aged 24 months in American Oak.

Notes: 100% of the wine was oak aged for approximately 24 months in French, American and European barrels

Wine Specs:

Alcohol: 13.4% pH: 3.55
Sugar: 0.01 grams per liter Total Acidity: 0.62 grams per liter

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