William Hill Estate : Napa Valley

2003 Napa Valley Cabernet Sauvignon

Grape Source

Our Cabernet Sauvignon is produced from fruit grown primarily in the mountain and benchland vineyards of the Napa Valley. During the day, these vineyards are above the fog line, ensuring a long, lingering growing season.

Vintage

2003 had a very erratic growing season.  Budbreak occurred in March, during some unusual early heat spikes, and April was one of the wettest on record.  The summer had cyclic temperature variations of warm and cool, allowing the fruit to develop good complexity.  The heat spikes in late autumn gave the fruit tremendous intensity and depth.  Harvest began slightly early in the middle of September and lasted through to the beginning of November.  The resulting wines possess tremendous fruit intensity and tannic power.

Winemaking

These Cabernet Sauvignon grapes were 100% hand harvested through the days of September and October 2004.  Extractive fermentation to maximize ripe tannins was followed by extended post-fermentation maceration, to enhance the finesse of the young wine lots.  Following pressing, malolactic fermentation was completed in tank, after which the young wines were racked to barrels for maturation. The Cabernet Sauvignon was aged for 15.5 months primarily in French oak (25% new).  Final blending occurred just prior to bottling.

Winemaker notes

The Napa Valley Cabernet Sauvignon is a supple yet substantial wine, exhibiting aromas of cassis, currant and raspberry.  A small percentage of grapes are whole berry fermented, contributing softness in the tannin structure and an added richness, polished texture and body. 

Food Recommendations

This wine pairs well with grilled and roasted meats. Try with a wild mushroom risotto or any dish featuring Portobello mushrooms.