October 2006 Wine Tasting Notes:
2003 Lucas & Lewellen Cabernet Sauvignon, Cote Del Sol, Santa Barbara County.
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A dark inky red color. The nose is rich with notes of mocha/espresso and hard spice (nutmeg) over black currant and cherry with a peppery note. Up-front fruit on the palate consists of dark berries (currant, cherry and blackberry) and a reprise of the roasted notes of spice, coffee and oak. The currant, cherry and blackberry with spice and oak echo through the finish. Assertive but not unpleasant tannins, appropriate acids and bolder alcohol make for a sturdy core. |
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RWB Score: 91 breakdown 14.2% Alcohol $32.00 Retail (from winery); 676 cases produced |
The Cote Del Sol demonstrates the power of Syrah in blending. Bursting with bright, lively, plump fruit, this wine also expresses spice and pepper with roasted flavors and robust but measured oak. This medium bodied wine with firm but kind tannins and dense fruit flavors makes a meaty and age-worthy offering. Great companion to barbecue and other red meat dishes, it will mellow and soften over the next 2-3 years and drink well for another 4-6 after that. |
More Lucas&Lewellen reviews
Detail
Composition: 92% Cabernet Sauvignon, 8% Syrah - Valley View Vineyard, Santa Ynez Valley. The two varietals were cofermented.
The lower elevation of the south-facing Valley View Vineyard is known for for producing excellent Cabernet Sauvignon, Sauvignon Blanc and Syrah. The hilltop portion of the vineyard produces excellent Cabernet Franc and Syrah. In addition, small quantities of Petit Verdot and Malbec are grown in Valley View.
This Cabernet Sauvignon meets the requirements to be labeled a varietal but as a blend of Cabernet Sauvignon from Bordeaux and the Rhone Syrah, it may also be considered a crossover wine. This wine is also brings up the practice of cofermentation. This is one of the ways to achieve a blend and requires some wine making experience. Today, most blends are achieved after fermentation. Different lots are blended together in various proportions after fermentation - which allows some leeway and is a lot more forgiving process than cofermentation. In the latter, the whole is greater than the sum of its parts as the components of each varietal interact and interplay during fermentation. This particularly significant when dealing with varietals that may be deficient in some characteristics. Cofermentation of fruit with a deficiency of a given characteristic with one that has an overabundance of the same characteristic can create a much better wine than blending separate lots after fermentation.
2003 was challenging to wine growers all over the state. Recurring unseasonable weather resulted in a smaller yield. Summer cool spells delayed maturation in other regions. Early autumn rains followed by cooler temperatures delayed harvest for other growers. This resulted in a leaner crop. Despite the stresses brought on by weather variations, fruit from the 2003 harvest was intense in color and flavor. Juice chemistry parameters indicated a promising vintage.
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5 points |
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Nose |
5 points |
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Palate |
4 points |
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Finish |
3 points |
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Tannins |
4 points |
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Acidity |
5 points |
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Alcohol |
4 points |
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Aging potential |
3 points |
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Overall quality |
8 points |
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