2003 Silver Oak Alexander Valley Cabernet Sauvignon 750ml Wines Red Wine Cabernet Sauvignon www.Wineglobe.com

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You Are Here: Wines > Red Wine > Cabernet Sauvignon >

2003 Silver Oak Alexander Valley Cabernet Sauvignon 750ml
Sonoma County, California

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Product Notes:
Vintage Description: The 2003 harvest had two distinct phases - a hot, compressed first half and a cool, drawn-out second half - resulting in a very complex, layered wine.

We received above-average rainfall of 40 inches, with a disproportionate amount in April and May. This created some extra work in the field and resulted in low yields at some vineyards. June and July were mild, and August was cooler than normal. A short heat wave began in mid-September and we brought in the first fruit on September 13th. Temperatures remained warm and built to another heat wave that peaked at 104 degrees. We picked frenetically throughout this heat spell and brought in approximately 60% of the fruit. Then, abruptly on September 23rd, it became cool and foggy and remained so for two weeks. This seemed like a completely different growing season, with foggy mornings and afternoon temperatures in the high 80's. It gradually warmed up and we were able to complete harvest by October 20th.

Blending and Aging: Our 2003 Alexander Valley, a blend of wine from several different vineyards, is 100% Cabernet Sauvignon. We blended the vineyard lots in early 2004 and transferred the wine to 50% new and 50% once-used American oak barrels for aging. Blending prior to barrelling allows us to achieve a balance of the wine's natural elements, such as fruit and tannin, before they are influenced by oak. The wine is then aged in barrel for approximately 25 months and another 15 months in bottle to harmonize its components before release.

Tasting Notes: The 2003 Alexander Valley Cabernet Sauvignon is an elegant, highly expressive wine that displays great complexity due to the multifaceted climatic conditions of the harvest season. The wine is dark ruby with a purple to red edge. It displays bright aromas of black cherry, dark chocolate, black tea, allspice and ginger. In the mouth, it has a full-bodied attack, a round, balanced mid-palate redolent of cherry preserves, brown sugar and caramel and an extremely long finish of savory ripe fruit. Properly cellared, it should give drinking pleasure until 2026.
-From the Winery

About Estate:
In the early 1970s Silver Oak Cellars emerged as a dream tied to an intrepid idea: to create a Cabernet Sauvignon of fully developed flavors and velvety soft textures on the day it was released for sale.

The elegance and finesse of our wines have attracted as zealous a circle of customers as any winery can boast, and we are truly grateful for their allegiance, although we will never relax in our pursuit of perfection. We believe that we have yet to make our best bottle of wine, and we will never stop trying.-From the Winery

About Varietal:
Cabernet is the king of wines. Full flavored, full bodied, full tannins. Cabernet is for people who like big wines. California Cabernets are the biggest and boldest, French Cabernets (Often from Bordeaux) tend to be more mellow and subtle.

Recipe:
CABERNET-BRAISED SHORT RIBS
Prep time: 20 minutes / Cook time: 3 hours
Ingredients:
3 to 4 pounds bone-in beef short ribs (4 large short ribs)
Sea salt and freshly ground pepper
1 tablespoon olive oil
1 pound small parsnips, peeled and cut into chunks
4 medium carrots, peeled and cut into chunks
1 medium onion, peeled and cubed
1 garlic bulb, peeled and sectioned
1 tablespoon flour
1 (750 ml.) bottle Mario Perelli-Minetti California Cabernet Sauvignon
1 (14 + -oz.) can reduced sodium beef broth
1 tablespoon Dijon mustard
2 tablespoon chopped fresh thyme

Directions:
Season short ribs with salt and pepper. Working in batches in a large pot, cook in oil on medium-high heat until well browned. Remove from pot and set aside. Add parsnips, carrots, onion and garlic; cook over medium heat, stirring frequently, for 10 minutes. Stir in flour and cook for 1 minute more. Add wine, broth and Dijon to pot, scraping up any browned bits on the bottom of the pot with a wooden spoon. Return short ribs to the pot. Bring to a boil; reduce heat and simmer over low heat, covered but with the lid cracked, for 2 hours. Remove cover and simmer over medium-high heat for 30 minutes. Season to taste with thyme, salt and pepper. Serve over soft polenta or mashed potatoes. Makes 4 servings. *May substitute turkey sausage.
Pairing Suggestion: The main cue in food and wine pairing is the type of sauce or spice used on each dish, so pair these hearty short ribs with the same Cabernet Sauvignon used in the sauce.

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