red cherries, plum, blackberry compote, muddled blueberries, cocoa, and a hint of baking spices.
Chocolate covered black cherries, blackberries, molasses and barrel spices.
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.
American oak for 18 months.
Prime grass-fed ribeye steak topped with melting roquefort cheese crumbles.