The nose opens with an abundance of red and black cherries, plums and
currants with hints of light caramel, black olive and cedar adding interest and depth.
Flavors on the palate veer
towards ripe, black stone fruit and berries but the firm tannins and moderate acidty keep the fruit in check until
notes of black pepper and tar come through in the lingering finish.
The grapes were harvested over the course of 2 weeks starting in late October.
Bottling in April 2007.
The juice was
pumped over traditionally and macerated on the skins for up to 26 days before being pressed to barrel for malolactic
45% new French oak barrels for 12 months.
A glance at the solid ruby color of the 2006 Oakville Cabernet is just a hint at the rich,
layered aromas and flavors it boasts.