The Cabernet fruit was hand-picked into macro bins, then sorted and de-stemmed and crushed into stainless steel tanks. Cold soaking was carried out over 24 hours, and the must was inoculated and pumped over one to three times per day, then pressed before finishing primary fermentation. Once dry, the wine was racked to barrel and inoculated for malolactic fermentation. It was racked again at the conclusion of secondary fermentation and twice more before bottling. Though it was filtered, owing to its time in barrel, fining was not necessary.

The excitement around the 2016 harvest hasn’t led to disappointments with our Oakville Cabernets, and the ’16 Le Bon Bon is no exception. This wine is an absolute joy to drink now or consider as a long-term cellar wine. Nearly three years in all new French oak barrels have given it a firm, but integrated, tannin structure. Wrapped inside of this elegant package is a dense, juicy core of blackberry, currant, and cassis fruit. Additional bottle age has allowed flavors and aromas of cedar, vanilla, and enticing cooking spice to develop.

This wine is an absolute joy to drink now or consider as a long-term cellar wine. Nearly three years in all new French oak barrels have given it a firm, but integrated, tannin structure. Wrapped inside of this elegant package is a dense, juicy core of blackberry, currant, and cassis fruit. Additional bottle age has allowed flavors and aromas of cedar, vanilla, and enticing cooking spice to develop. Excellent food wine that is custom-made for your next great steak.