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HARVEST DATES
September 19-October 27 |
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TITRATABLE ACID
0.57g/100ml |
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pH
3.78 |
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FERMENTATION
100% Stainless Steel |
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BARREL AGING
27 months in French Oak |
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BLEND
100% Cabernet Sauvignon |
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APPELLATION
100% Stags Leap District |
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MALOLACTIC FERMENTATION
100% |
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RELEASE DATE
September 1, 2006 |
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RETAIL PRICE
$80
per bottle |
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TASTING NOTES
Voluptuous and rich, the 2003 FAY Cabernet Sauvignon yields full, expressive notes of red currant, black cherry, and cocoa as well as more subtle impressions of nutmeg, rosemary and vanilla. The savory fruit flavors are beautifully integrated with fine-grained, silky tannins and balanced acidity. The 2003 FAY is enticing in its youth, but was built to age. For a teriffic pairing try this wine with an herb crusted beef tenderloin topped with a warm black olive vinaigrette.
VINEYARDS AND WINEMAKING
In 1986, Nathan offered to sell his vineyard to the Winiarski family. In his honor, the vineyard was named FAY. By the time we acquired the vineyard, many of the vines were nearly a quarter-century old and nearing the end of their best growing years. We embarked on an ambitious replanting program, experimenting with rootstocks, row orientation, and trellising to attain optimal expression of the terroir. The 2003 vintage marked a significant milestone in the replanting program for FAY, as new vineyard blocks on the eastern slope, closest to the Palisades, came into production. These blocks proved to be an essential element of the final blend, uniting the structural components most identified with the eastern blocks and the more aromatic components of the blocks on the western alluvial upland.
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