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The flavors and aromas of this Cabernet include vanilla, black current, and a hint of lavender.
Three varietals comprise this blend. The Cabernet Sauvignon is sourced from vineyards in St. Helena, Rutherford and Oakville. The Petit Verdot comes from the Oro Puro vineyard adjacent to Judd’s Hill in southwest Napa. And the Cabernet Franc is from the Cypress Vineyard in Napa’s Pope Valley sub-AVA.
April 20, 2017
Each lot was fermented separately, with twice-daily punch-downs and frequent pump-overs to extract structure and concentration.
Total Acid: 6.29 g/L
When enjoying this Cabernet in its youth, the food pairing should strive to bring out the fruit by softening the tannin with a salty seasoning. This effect can also be accomplished by melting a salt dominant cheese, such as blue cheese, over the beef. However, if the wine is cellared and the tannin has softened, spice up the beef. For instance, Cajun style seasoning or fresh ground black pepper will bring the fruit forward on the palate.
