Growing Conditions
The 2011 vintage was a challenging vintage for most Cabernet Sauvignons, but this low yielding, young vineyard was ripe prior to the onslaught of heavy rains that came early in the vintage.
Winemaking
The grapes were destemmed and placed in a small fermentation bin where they fermented and were macerated for 31 days prior to light pressing and placing immediately into small, tight-grained Taransaud and Sylvain French oak barrels.
