Palate
The wine is well balanced, has a beautiful aroma, complex and layers of fruit dark. The oak is intergraded in the nose and palate with a silky smooth long finish. PATEL Cabernet Sauvignon is approachable in its youth with a few hours of decanting, cellaring for a few years is recommended and can be enjoyed for two or more decades.
Growing Conditions
Our Cabernet Sauvignon was sourced from four vineyards; one valley floor and three from hillside vineyards give the wine layers of dark fruit, mouth-watering acid and long rich finish. Malbec was added to give the wine it’s lush and elegant mouth feel and wonderful layers of rich cherry and plum fruit. Finally we added a dash of Petit Verdot to complement the wine profile.
Our goal is to make wines that are both “powerful and elegant” and pair well with a broad range of foods. Our Cabernet Sauvignon has the style and quality that are with par wines from the great ‘Left Bank’ region of Bordeaux, France.
Bottling
The wine was bottled, unfined and unfiltered.
Winemaking
We adhere to strictest quality standards. From the vineyard, the clusters are all hand-sorted, 100% de-stemming, the berries are again hand sorted, berry by berry. After three to five days of cold pre-fermentation in small open-top fermenters, we start fermentation by adding yeast. Four to five weeks later the fruit is gently pressed and moved to barrel where it finishes the remaining secondary fermentations.
Fermentation: 40 Days,
Aging
The wine continues to the carefully age in new French oak barrels from artesian French Coopers. To assure proper aging we age our wines for about eighteen to twenty months in a combination of rare barrels from Ana Selection and Darnajou.
Food Pairing
Our Cabernet Sauvignon can be enjoyed with a variety of food, or by itself.
