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
American oak for 18
Prime grass-fed ribeye steak topped with
melting roquefort cheese crumbles.