The vineyard outdid itself in 2003 and is, without a doubt, my favorite bottling of our Scherrer Cabernet to date. It has the structure and balance to age a long time, but also is approachable enough for one to enjoy this with a meal in the near-term as well. Our non-aerative winemaking really takes time to complete the barrel aging portion, but is worth the wait. Generally, if our Cabernet Sauvignon is less than 7 years old, it benefits greatly from decanting before consumption in order to ‘wake up.’
Now that the 2003 Scherrer Vineyard Cabernet Sauvignon has been in bottle about two years, it is just about ready to release to restaurants. I have been pleased with the layers and texture of this wine from the beginning, and think it is a good time to bring it up before it goes out for general distribution. People accustomed to spending triple digits for their Cabs are discovering ours, so either the economy is not as strong as the Pinot Noir would indicate (as less expensive choices are being made for Cabernet Sauvignon purchases), or that word is simply getting around about this stuff.