Technical notes:

• 100% Merlot
• 2003 was a demanding season that called for precision in the vineyard with carefully managed canopies and yields.
  The fruit source is again from McCullough Vineyards in Cutchogue with Sam McCullough bringing out the very best fruit of this season.
• Planted in 1999 to Clone 1 and 3 on 101/14 Rootstock
• The yield was very low at 1.95 tons per acre.
• The harvest was done carefully by hand on October 26th 2003 followed by meticulous sorting on the sorting table at Wolffer Estate.
• The moderate heat of  this season allowed for wonderfully fruit driven wines with very classic Old world characteristics that will age very well.
• The Brix (sugar) was 22.8, the Total Acidity was 5.2 gr/Ltr. and the PH was 3.73
• The must was cold soaked at 50º Fahrenheit for 6 days followed by a moderately hot fermentation that went up to 82º Fahrenheit.
• The cap was meticulously pumped over 3 times a day during peek fermentation and was macerated for a total of 24 days.
• The press wine was separated at 0.4 bar. The young wine settled for 6 days in stainless steel tanks before being racked into French Barrique (50% new and 50% 1 year old barrels)
• Malolactic fermentation was done very slowly by natural strain of bacteria. The wine matured for a total of 21 month in barrel with a total of 6 rackings done with intense care. The wine was never filtered or fined and was bottled on July 20th 2005.
• Only 2340 750ml Bottles and 18 Magnums were made.

Tasting notes:

• Dark black cherry in color.
• The nose is filled with lush aromas of ripe cherries, plums, and figs, it is complemented by some cedar and nutty toasty ness.
• The mouth-feel is concentrated cassis with dried fruit characters, espresso roast and lush dark chocolate going seamlessly into a big finish filled with fine mocha, toasty oak and wonderfully underlying minerality that keeps going and going.

Serving suggestion:

• Decant for at least an hour, the wine will pair wonderfully to Lamb, Beef and Game made with rich sauces.