Jayson Cabernet Sauvignon reveals its classic expression with deep, elegant black and red fruit aromas
accented by notes of dried herbs.


The mid-palate is focused, and a firm structure supports the concentrated
fruit. Notes of oak, cacao and pencil shavings add intriguing complexity to this intense, powerful wine.

Growing Conditions

The 2015 vintage reflects our determination to create a stunning wine during a challenging growing
season. An unusually warm spring led to early budbreak and accelerated vine growth, but upon bloom,
weather turned cool, slowing development. Summer’s considerable heat propelled the grapes into early
flavor concentration, while spells of low temperatures delayed ripening. We took extra care in hand-sorting
the fruit and used 100% free-run juice, resulting in a wine that gleams with intensity, complexity and
bright acidity.

Vineyards: Pahlmeyer Estate, Rancho Chimiles, Stagecoach


Bottled April 8, 2017.


Our mountain-grown cabernet sauvignon is whole-berry fermented, not crushed, in order to capture its
concentrated color and flavors, while preserving a fresh fruit profile and preventing excessive tannin
extraction. We harvested at night to deliver naturally cooled grapes to the winery by early morning. The
whole clusters were gravity-fed onto a vibrating table where we hand-sorted to remove any damaged fruit
and sift out materials other than grapes. The selected clusters were then then gently fed into a Bucher
Oscyllis 200 destemmer, delivering whole berries onto a vibrating screen for a final hand sorting. The
resulting berries – ripe, plump and intact, were then gravity fed into our fermenters. After five days of cold
maceration, the fruit entered primary fermentation for two to three weeks, then was gently pressed in our
stainless steel basket. The wine was then transferred to barrel to finish malolactic fermentation.


in 65% new French oak for 17 months.