Palate
On the palate
concentrated fruit flavors are balanced with crisp acidity, firm yet supple
tannins and undertones of toasted French oak, leading to a lingering, rich
finish
Winemaking
Cabernet Sauvignon, Clone 6 grapes were hand-harvested from a gravely knoll, and were gently crushed to
retain 40% whole berries. Prior to yeasting the fermentor, we cold soaked for 72 hours, increasing the richness
and intensity of the fruit character. We fermented at 85 degrees-F with Bordeaux Red yeast, and extracted color
utilizing gentle cap irrigation. Following fermentation the wine went through malo-lactic fermentation in the
presence of the skins awhile the wine macerated for up to three weeks. The free-run and press wines were kept
separate. The wine was aged in 80% new French oak, thin stave barrels for 21 months and racked every other
month to naturally clarify the wine and soften the tannins. With no filtration or fining, the wine was laid down
in bottle for 18 months prior to release.
