Vibrant black currant, cedar and vanilla hit your tongue, as you’re warmed by the comforts of blackberries and cherries. A strong finish wraps you in a fond embrace.
We began by hand-selecting 7 exceptional Cabernet vineyard sites. Once the fruit reached its optimum level of ripeness and balance, we made the pick call and brought it into the winery. Upon arrival, we de-stemmed the fruit 100%. The grapes were then fermented in stainless steel tanks with native yeast, and were given one pump-over daily during fermentation. The grapes were pressed and sent to barrels after 3 weeks on the skins, allowing malolactic fermentation to occur naturally. The barrels chosen to age this Cabernet were 10% new American oak and 90% neutral oak.