Vineyards
Our 2003 Grand Reserve Pasionado is a "Bordeaux-style" blend made from premium Cabernet Sauvignon, Merlot, Malbec and Cabernet Franc grapes grown at altitudes ranging from approximately 3,600 to 4,265 feet on the Andeluna estate. The wide temperature range, constant sunshine and excellent soil characteristics of this area produce grapes that enable the production of wines that are characterized by exceptional intensity in color, as well as an important aromatic expression and ideal structure.

By carefully controlling the canopy and irrigation of selected vineyards, we were able to produce grapes characterized by small bunches and very small yields. A tightly controlled concentrated polyphenolic maturation process and daily testing was performed prior to harvest. The grapes were harvested manually during the early morning and placed in bins for careful selection in the winery.

Winemaking
After selecting the very best grape bunches, the grapes underwent a destemming process before being moved to stainless steel tanks. Following a 25% drawing off process, a pre-fermentative maceration process was performed at a very low temperature. Each varietal was fermented in separate stainless steel tanks with selected yeasts at controlled temperatures not exceeding 81˚F. Three daily pumping over activities were performed and from one to two delestages per day. The wine will be aged in new French oak barrels for a period of twelve months before it is blended and
aged an additional six months in the barrels, then aged another eight months in the bottle.

Tasting Notes
This wine has great color intensity with purplish tones and is full bodied and complex. It exhibits aromas of ripe red fruits and spices with flavors of red fruit, spice, and anise and notes of vanilla and chocolate that complement the rounded tannins.

Serving Suggestions
Serve at 62˚F to 64˚F with spicy vegetables, rich pastas, steaks, roasts and lamb.

Technical Information
Varietal Composition:
Cabernet Sauvignon 35%
Merlot 35%
Malbec 20%
Cabernet Franc 10%
Harvest Date: 3/21/03 - 4/23/03
Alcohol: 14.7%
Residual Sugar: 1.80 g/l
Total Acidity: 5.60 g/l
PH: 3.60
Cases Produced: 1,325