Receive a 10% discount on orders of 6-11 bottles, and 15% on 12 or more bottles. Members of our First in Line club receive 20% off on any order.

Acclaim
91 Points - Josh Raynolds, Stephen Tanzer's International Wine Cellar

Winemaker's Notes
Our 2003 Cabernet Sauvignon from Monte Rosso Vineyard is big, rich and robust! This is exactly what we want and expect to see in this hillside Cabernet Sauvignon from mature vines.

The historic Monte Rosso Vineyard is one of the oldest and most celebrated vineyards in Sonoma Valley. Its Italian moniker, dating back to the 1930s, means "red mountain"; it's easy to see why it was so named. Perched upon the Mayacamas range at over 1,000 feet elevation, its distinct red soil is comprised of decomposed volcanic rock and is quite visible from the valley floor below. The soils are iron rich, highly porous and well drained, allowing vines to develop extensive root systems reaching to considerable depths. These difficult growing conditions stress the vines, ultimately producing grapes of uncommon character and fabulous, age-worthy wines.

Deep, rich aromas of Crème de Cassis, blackberry, boysenberry and hint of vanilla toast in the background carry right through to a solid flavor array of black fruits and integrated smoky toast complexities. This wine has an incredibly long, flavorful finish of cedar and cigar box with bright fruit coming through. Cabernet Sauvignon aficionados will not be disappointed with our 2003 Monte Rosso Cabernet Sauvignon.

Arrowood 2003 Monte Rosso Cabernet Sauvignon fares well with a sharp Cheddar or aged cheeses such as Camembert, Blue or Feta. Hearty pasta dishes or stews, fine cuts of beef with reduction sauces or lamb will all make a knock out combination. Try something elegant, such as beef tenderloin or a tender, mouthwatering prime rib.

Varietal Composition: Cabernet Sauvignon
Appellation: Sonoma County
Viticultural Area/Vineyard: Sonoma Valley - Monte Rosso Vineyard
Harvest Dates: October 7 through October 15, 2003
Average Sugar at Harvest: 24.9° Brix
Average pH (Harvest/Bottling): 3.3/3.7
Average Total Acid (Harvest/Bottling): .74g per 100ml/.57g per 100ml
Alcohol by Volume: 14.8%
Residual Sugar: Dry
Aging: Aged in French and American oak barrels for 22 months, blended and returned to French oak barrels for another six months; unfined, unfiltered.
Release Date: February 2007
Total Production: 240 cases