Ackerman Family Vineyards 2003 Napa Valley Cabernet Sauvignon


Only 300 Cases Produced


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Tasting Notes

Indie Winemakers' Tasting Notes

Our mission is to provide unbiased opinions of the wine being offered. These notes come from up to 10 guests who tasted this wine in a blind tasting format (wine is concealed so their identity is unknown). Why this format? Tasting blind completely throws out any hype associated with a certain winery, style, price point, etc; it forces the taster to accept what is in the glass without any predetermined notions. Our guests utilize Robert Parker's Glossary of Wine Terms for their comments for consistency purposes. In addition, we utilize the wine aroma wheel to enhance one’s ability to describe the complexity of wine flavor. Notes are posted on this wine during the tasting to ensure they accurately reflect the impressions.

Tasting Notes

  • NH: Lots of earthy smells from the inital glass. Thought it could use a little more time in the bottle. The slight earthy taste reminds me of a french style Bordeaux.
  • RLA: I did not get much aroma from the wine. Maybe it needs more air time or age in bottle. I tasted a little bit of dark berries, although not heavy in flavor. I was able to pick-up more flavor and aroma after some time in the glass.
  • BH: A full-bodied dark red wine. Definite earthy, dusty nose with some cedar and lavendar flavors. The dusty nose does burn off with time in the glass. This seems like a French Bordeaux.
  • EH: I didn't pick-up anything on the nose. The wine is big on the mid-palate but I would call it a medium-bodied wine.
  • MA: This wine exhibits aromas of open grass fields - dried lavendar and cedar trees. Flavors were very delicate with no dominate profile. Berries and cedar were the most I could pick out of this. This is a very well balanced wine.

Technical Data

Wine Technical Data
Blend 100% Cabernet Sauvignon
Appelation Ackerman Estate, Napa Valley
Harvest Dates October 7, 2003
Sugar at Harvest 24.5 degrees Brix
Fermentation About 7 days with 2 punchdowns/day
Aging / Cooperage 26 Months in 100% new French Oak.
Alcohol 13.5% by volume
Acidity PH = 3.87, TA = 0.54

Vintage Description

Harvest took place on October 7th. The grapes were fermented using native yeast with fermentation proceeding very quickly - finishing in less than a week. After 14 days of maceration, with tannins building in what was already a big wine, the wine achieved the right balance of structure and fruit. The wine was pressed and drained off of the skins on October 28th, a total of three weeks in the tank. Malolactic fermentation was completed before year-end as the wine continued its accelerated development. The 2003 Ackerman Family Vineyards Cabernet Sauvignon spent a total of almost 24 months in new French barrels – assuring the wine was mature and finished before bottling in September of 2005. The 2003 release enjoyed a further two years of bottle aging prior to release.

Tasting Notes

The 2003 has emerged with lovely complexity of cedar, dark berry and wood spice, and will drink beautifully over the next 6-7 years.

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