Nose

The wine is brimming with fruit aromas and flavors biased to the black fruit end of the Cabernet spectrum: plums, blackberry, and black currant.

Palate

Rich and full-bodied on the palate,

Winemaking

Following a seven-day fermentation, the wine was transferred to barrels before initiating the malolactic fermentation; keeping the wine “dirty” when young greatly increases the impression of roundness and smoothness in the finished wine. The 2014 Napa Valley Cabernet Sauvignon was racked four times in the first year of aging to encourage aromatic and tannin development.

Aging

It was aged a total of 18 months in a blend of French and American oak barrels.