cherry, berry skin, milk chocolate, all spice and potpourri
chocolate covered berry, plum sauce, coffee, molasses and fig compote.
The 2015 growing season in Napa Valley started out with unseasonably warm temperatures in late winter and early spring, which resulted in early bud break and bloom. A warm winter followed by colder temperatures in May resulted in a smaller crop than the previous three vintages. While drought was of great concern, the lack of water resulted in small grape clusters with highly concentrated flavors. This vintage will be remembered for its high-quality fruit, but low yields.
May 9th, 2017
The 2015 Cabernet Sauvignon was harvested in the 10-day period from September 19th-281th of 2015. It was gently destemmed and then pumped to tank. It was fermented on the skins from 10-14 days and then drained at the completion of alcoholic fermentation. After draining it was racked to 45% new barrels (50% of which are Hungarian Oak, 30% French Oak and 20% American Oak) to barrels for ageing.
45% New Oak (50% of which are Hungarian Oak, 30% French Oak and 20% American Oak)