Nose
aromas of cassis, anise, and toast integrate well with the classic Jackson
Clone varietal character.
Palate
On the palate the complex, concentrated fruit
flavors are balanced with a crisp acidity, firm yet supple tannins and
undertones of toasted French oak, leading to a lingering, rich finish. The
wine’s delicate balance between fruit, oak, tannin and acidity continues the
sophisticated, elegant
Winemaking
Cabernet Sauvignon, Jackson Clone grapes were hand-harvested from a gravely knoll on the Baritelle estate,
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 as the wine macerated for 33 days. The free-run and press
wines were aged separately. The wine was aged in 40% 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.
