Nose

red cherries, plum, blackberry compote, muddled blueberries, cocoa, and a hint of baking spices.

Palate

Chocolate covered black cherries, blackberries, molasses and barrel spices.

Winemaking

We experimented with this vintage and barrel fermented this Cabernet Sauvignon and it was also the “barrel trial” for the 2013 vintage. We barreled the juice down to mostly French oak with a few Russian and American oak barrels as well, all 100% new. The wine was aged in oak for 18 months. The barrel fermentation gives this wine its silky characteristic and the barrels add many layers of complexity to the nose and palate.

Aging

American oak for 18 months.

Food Pairing

Prime grass-fed ribeye steak topped with melting roquefort cheese crumbles.