Wine Specs
Vintage
2004
Varietal
Cabernet Sauvignon
Appellation
Napa Valley
Harvest Date
September 26th, 29th & Octber 3rd, 2003
Sugar
24.3-25.2
Bottling Date
2005-08-23
Alcohol %
14.2
Wine Bottle Lamp
In Stock
The wine bottle lamp converts an empty Chanticleer wine bottle into a charming, long burning lamp once filled with paraffin.
Wine Profile
Tasting Notes
Morningside Vineyard fruit has a characteristic cherry-plum aroma, typical of the great Cabernet growing regions of Napa Valley. Ripe cherries and currants are evident in the aroma and on the palate. It is a harmonious blend, comparing favorably with not only the great Cabernets of Napa Valley, but the great Super-Tuscan wines of Italy. This wine will age well for 10-15 years, and is well suited for pairing with dishes ranging from aged cheeses to roast beef, steak and lamb.
Production Notes
Handpicking, gentle destemming and open-topped fermentations with a combination of soft pumpovers and hand-maceration, typify the winemaking process. After a 36 day maceration period, the wine was lightly pressed and transferred to a combination of 75% new and 25% used, small French oak barrels. It was gravity racked over the 24 months in barrel; decanted for clarity and freshness. It was bottled unfined and unfiltered on August 23, 2003, and given nine months bottle age prior to release.
Winemaker Notes
"Chanticleer Cabernet Sauvignon has an unmistakable pedigree of quality, emanating from the western hills above the Napa Valley in the famous Yountville appellation. There is a finesse and elegance that is congruent with all vintages of Chanticleer, dating back to our original 2000. It is unmistakably Cabernet, with dark, brooding black fruit, ripe cassis, black leaf tea and a slight earthy minerality, typical of the rocky soils of Morningside Vineyard. The entry is at once powerful and fruit-forward, with blackberry, plum and toast flavors. The mid-palate is balanced and has a "nerve" of Italian-esque stature. The finish is smooth, creamy and lush, with enough silky tannins to stand up to a decade or more of cellaring, yet provide accessibility upon decanting." comments Chris Dearden, Chanticleer Winemaker
