Paul Hobbs Cabernet Sauvignon Beckstoffer To-Kalon Vineyard 2003

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Starting at: $245^.00

6 Reviews

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Winery:

Paul Hobbs

Varietal:

Cabernet Sauvignon

Region:

USA > California > Napa County > Oakville

Type:

Red Wine

Color:

Drink Dates:

Drink Now - 2020

UPC:

 

User Tags:  deep, sophisticated, color descriptors, fish, licorice, whiting, rich, spicy, vineyards, black cherry 

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What to Expect

Cabenet Sauvignon: Originally of French origins, this versatile grape produces exceptional wines around the globe. It's usually medium to full bodied with a fine structure that supports black and red fruit flavors with typical notes of olive, chili and herbs that add complexity.

Winemakers Notes

2003
Paul Hobbs Cabernet Sauvignon,
Beckstoffer To Kalon Vineyard
Oakville, Napa Valley

Winemaker's Notes
The 2003 vintage has produced a stunning follow up to our 2002 vineyard-designate offering from the famed BV4 block of the To Kalon property. Dense and opaque, it is dark ruby in color with a deep violet rim. The nose seduces with heady aromas of blueberry, black cherry, mocha and dried herbs. Satiny and viscous in the mouth, the palate lavishes with flavors of black currant, cherry, tobacco and bitter cocoa around a classic core of graphite, cigar read more...box and spice. Ripe tannins and toasty oak provide a lasting finish for this elegant offering from To Kalon; a superb example of power and finesse in balance.

Vineyard
Owner/Manager Andy Beckstoffer
Vineyard Beckstoffer To Kalon Vineyard
Appellation Oakville, Napa Valley
Clones 4 & 337
Site Well-drained, lightly colored gravelly soils with high mineral, low organic content situated on the Oakville bench
Yield 3.3 tons/acre

Harvest
Harvest Dates October 10-18, 2003
Harvest Brix 25.4° - 26.2°
Growing Season The growing season was comprised of cool spring weather followed by moderate temperatures throughout summer. Consistent work in the vineyard was required to maximize sun exposure and encourage full flavor development in the fruit. Much needed hot weather in mid-September secured an excellent harvest.

Winemaking
• Hand-harvested grapes
• Fermented in closed-top stainless steel fermentors with indigenous yeasts.
• 5 to 7 day cold soak, 28 to 36 days on skins
• spontaneous malolactic fermentation in barrels; 4 months to completion
• Aged 21 months in Taransaud, Seguin Moreau, Bossuet, Radoux, and Alain Fouquet French oak barrels; 100% new • Varietal Composition: 100% Cabernet Sauvignon
• Unblended, unfined and unfiltered; bottled July 2005    (hide)

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