2003 CABERNET SAUVIGNON
ESTATE GROWN NAPA VALLEY

Tasting Notes: Dark red cherry/blackberry, cassis/anise and chocolate, are matched with overtones of very lightly toasted oak. The texture is especially velvety, the tannins smooth and polished, and the finish long and complex. Long Vineyards Cabernet is taking its place among the best produced in Napa Valley on Pritchard Hill. See  Cabernet recipes

Grapes: The two-acre vertically trellised vineyard produces 400-500 cases a year. In 2003 the grapes were harvested mid-September. Our 1100 ft. elevation above the valley floor assures a frost-free growing season with early, even ripening. In 2003 bud break occurred in early March, several weeks earlier than the valley floor and high mountain vineyards. This allowed plenty of ripening time to produce the rich and pungent fruit.

Vinification: Fermentation took place in small vats, with 7 to 8 days of skin contact and 24 months aging in new Taransaud 60-gallon barrels. Egg white fining was used to clarify and reduce harsher tannins, and the wine is filtered to safeguard against any possibility of spoilage organisms.

Notes from Bob Long: Pritchard Hill and eastern hills cabernets are beginning to show some distinctive characteristics as opposed to cabs from other areas of Napa County. These are a typical dark red color, softer tanins, higher acidity and very clear cherry, blackberry, cassis and anise flavors. They seem to hold new oak well and may be among the best aging Cabs of Napa Valley Long Vineyards - St. Helena, CA

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