Wine Article
2003 Januik Cabernet Sauvignon
Last edited on 12/14/2007 by Eric
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VINTAGE
The Columbia Valley enjoyed another excellent harvest in 2003. Warm temperatures throughout the growing season were accompanied by dry weather that persisted throughout the fall. These warm and dry conditions, combined with cool autumn evenings that protected the grape’s natural acidity, produced wine with rich flavors and lots of concentration.
VINEYARDS
One of the advantages of having made wine in the Columbia Valley since the mid- 1980s is the opportunity it’s given me to work with some of the most dedicated growers in the industry. Our Columbia Valley wines are made from a short list of vineyards I consider to be among the best in the state. The diversity of these vineyards – representing many of the most mature, carefully managed sites in Washington – provides for a full range of fruit expression that allows me to craft complex, multi-layered wines true to Columbia Valley terroir as well as the varietal character of the grapes. Our 2003 Columbia Valley Cabernet Sauvignon includes grapes from Champoux, Seven Hills, Ciel du Cheval, Klipsun and Red Mountain Vineyards.
WINEMAKING
After destemming and crushing, grapes were fermented in small lots for an average time of eight days. After being pressed off, each lot of wine was moved to predominately new French oak barrels for 20 months of barrel aging during which time the wine was racked every 3-4 months.
TASTING NOTES
This Cabernet Sauvignon is alive with aromas of black cherries and hints of plums. Detailed and graceful, this smooth-textured wine drapes the palate with blackberry jam, mocha and raspberries flavors. Its impressive character culminates in a long, rich finish. Drink now through 2020.
The Columbia Valley enjoyed another excellent harvest in 2003. Warm temperatures throughout the growing season were accompanied by dry weather that persisted throughout the fall. These warm and dry conditions, combined with cool autumn evenings that protected the grape’s natural acidity, produced wine with rich flavors and lots of concentration.
VINEYARDS
One of the advantages of having made wine in the Columbia Valley since the mid- 1980s is the opportunity it’s given me to work with some of the most dedicated growers in the industry. Our Columbia Valley wines are made from a short list of vineyards I consider to be among the best in the state. The diversity of these vineyards – representing many of the most mature, carefully managed sites in Washington – provides for a full range of fruit expression that allows me to craft complex, multi-layered wines true to Columbia Valley terroir as well as the varietal character of the grapes. Our 2003 Columbia Valley Cabernet Sauvignon includes grapes from Champoux, Seven Hills, Ciel du Cheval, Klipsun and Red Mountain Vineyards.
WINEMAKING
After destemming and crushing, grapes were fermented in small lots for an average time of eight days. After being pressed off, each lot of wine was moved to predominately new French oak barrels for 20 months of barrel aging during which time the wine was racked every 3-4 months.
TASTING NOTES
This Cabernet Sauvignon is alive with aromas of black cherries and hints of plums. Detailed and graceful, this smooth-textured wine drapes the palate with blackberry jam, mocha and raspberries flavors. Its impressive character culminates in a long, rich finish. Drink now through 2020.
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