2003 Cabernet Sauvignon
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Cathy Corison continues to pick her cabernet grapes in the moderate 24o to 25o brix range, while many of her colleagues in Napa Valley routinely wait until sugars reach 27 or 28, at which point some raisining of the berries normally has occurred. "Ripeness is when the green thing dissipates," Corison explained. "If there's still a green thing over 26o brix, then there's a problem in the vineyard. "Corison described 2003 as an even year except for heat spikes before and after the veraison.
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While a growing number of Napa cabernets are now being made from grapes picked at the limits of (over)ripeness, Cathy Corison's wines remain downright racy by California standards."We do everything possible to optimize photosynthesis in order to increase the curve of sugar accumulation," says Corison, which is her way of saying that she tries to get the skins ripe before grape sugars go through the roof."Cabernet in California can be floral if you don't let the grapes turn into raisins," she added.The 2002s and 2003s here are fruit-driven, lush wines at moderate levels (between 13.5% and 14%) of alcohol.
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