Nose
Vibrant aromas of blackberry, black cherry, cola, tobacco, cardamom and
cassis awaken the senses.
Palate
Full‐bodied flavors of pomegranate, vanilla
and clove generously fill the palate. Lingering notes of toasty leather round
out the finish.
Growing Conditions
A dry winter led to early bud break with unfavorable weather during bloom
that disrupted the pollinaƟon process and resulted in a reduction of crop
yields. Spring and summer were warm and dry, and the first grapes were
harvested a week and a half earlier than 2014, making it one the earliest
harvests ever. With reduced yields and plenty of warm sunshine to ripen the
grapes, this year’s wines are concentrated in aromas and flavors, and display
great color and balanced tannins.
Bottling
July 2017
Winemaking
Upon entering the winery, the hand‐harvested grapes are destemmed and
cold soaked for three days. Following the cold soak, yeast is added and pump
overs commence, one to two times daily, for the duraƟon of primary fermen‐
tation. The wine is drained and pressed, then moved to barrels for malolactic
fermentation, remaining in individual lots until blending and bottling. The
wine completes a total of 18 months barrel aging, allowing for the perfect
balance of fruit, tannin and oak.
Aging
41% new French, Eastern European and American oak, 59% older oak
Food Pairing
Our Cabernet Sauvignon pairs well with roasted, broiled or barbecued game
and red meats such as lamb and beef, as well as pork and veal. Medium and
strong‐flavored cheeses, such as blue cheese or sharp Cheddar, also pair
nicely with this wine.
