Technical Data - 2003 Ackerman Family Vineyard

Vintage Description

Harvest took place on October 7th. The grapes were fermented using native yeast with fermentation proceeding very quickly - finishing in less than a week. After 14 days of maceration, with tannins building in what was already a big wine, the wine achieved the right balance of structure and fruit. The wine was pressed and drained off of the skins on October 28th, a total of three weeks in the tank. Malolactic fermentation was completed before year-end as the wine continued its accelerated development. The 2003 Ackerman Family Vineyards Cabernet Sauvignon spent a total of almost 24 months in new French barrels – assuring the wine was mature and finished before bottling in September of 2005. The 2003 release enjoyed a further two years of bottle aging prior to release.

Tasting Notes

The 2003 has emerged with lovely complexity of cedar, dark berry and wood spice, and will drink beautifully over the next 6-7 years.