Aromas of ripe fruit and baking spice are followed by brooding dark fruit flavors of black currant, plum, and blueberry that flow across the palate.
Winemaker’s Comments: We picked during the cool, early morning hours and delivered the grapes straight to the winery. After a gentle de-stem process, a lengthy 10 – 12-day cold soak followed to maximize extraction. During fermentation, the juice was pumped over two to three times daily to extract color, flavor, and tannin from the fruit. Once fermentation was complete, the wine was gently pressed and racked into French and American oak for 14 months of aging.
92% Cabernet Sauvignon, 6% Petite Sirah, 2% Grenache
14 months in French, Hungarian & American Oak, 40% New