It's a big gulp of blackberry jam and blueberry preserves, smeared onto buttered toast, with a sprinkle of cinnamon and brown sugar, and a few flakes of freshly-squeezed black pepper
This blend is 100% Cabernet Sauvignon. As usual with the PRIME Cabernets, I picked at moderate sugar levels despite harvesting well into October. I am drawn to the cool climate of Coombsville is this extra bit of hangtime without the grapes turning to raisins.
Aged for 20 months in 20% American and 80% French oak (of which 80% is new).