2003 Merlot/Cabernet Sauvignon

The 2002-2003 season was characterized by a spring and summer with a temperate Mediterranean-like climate with temperatures that were moderate to warm during the maturation period. The humidity was low and there was no rainfall during the entire maturation period, which allowed for complete and optimum ripening of the different varieties. This year was among the best in the last decade.

The grapevines are located on hill slopes with soils poor in organic material. The grapevines are on average 11 years old and use a high vertical shoot position (VSP) system.

The harvest was done by hand and carried to the warehouse in crates weighing 10-12 kilograms.

The grapes were received by a dual-selection system on conveyor belts, before and after the stem-remover-crusher. The grapes then fell by gravity into the fermentation tanks. This system incubates healthy and very clean grapes with minimum damage to the fruit.

The vinification process was accomplished by pre-fermentative cold maceration at 46 to 50ºF for an average period of 4 days. The alcoholic fermentation was done in stainless steel vats using selected yeasts. The fermentation temperatures were between 82 and 86ºF, with a raising schedule implemented according to enological criteria. Post-fermentation maceration was undertaken at an average temperature of 77ºF for an average period of 12-14 days, to complete a total average maceration of 26 to 28 days. Malolactic fermentation took place naturally in barrels.

Sincerity Merlot/Cabernet Sauvignon was aged 50% in French oak barrels, and 50% in American oak barrels for one year.