blackberries, dried cherries and fresh
plums with hints of tobacco leaf, clove spice and earth.
tart black cherries, cassis, and cacoa nibs.
The 2013 grape growing season at Tournesol was outstanding. A warm, dry spring
brought early bud break, helped with canopy vigor and berry size and created ideal
conditions for bloom and fruit set. Temperatures remained moderate throughout
spring and summer with uniform growing days, resulting in even ripening and
exceptional flavor development. At harvest, the fruit showed great balance of
acidity and sugar, beautiful color and developed tannin structure
The Cabernet Sauvignon grapes were hand-harvested in the pre-dawn hours of
September 27th under a clear, starry sky. The fruit was immediately taken to the
winery, de-stemmed into small, open-top vinification bins with an extended
maceration of 36 days. Each bin received punch-down treatments by hand and was
monitored daily by winemaker Ken Bernards. Once the wine completed
fermentation, it was gently racked into new, thin-staved French oak barrels selected
from an array of forests with various toast levels and aged for 22 months. Full
bodied and complex in barrel, this wine developed finesse and elegance in bottle.
22 months in new French oak
Vibrant, dense garnet color with brilliant purple rim.