The majority of our winemaking takes place in the vineyard throughout the growing season. Once harvested the fruit is furthersorted and de-stemmed into small fermenters. An intense protocol of punch down cap management to extract the richness of the fruit lasts for about 12 days. To better integrate the substantial tannin the wine undergoes an extended maceration for several weeks. After complete malolactic fermentation it was racked into 90% new, 60-gallon French oak barrels, where it spent 22 months before bottling.

Winemaker’s Notes COLOR: Deep brick red NOSE: Mocha, espresso, Chai, blackberry PALATE: Plush and generous with dark berry fruit and coffee-laced notes woven into the wine. Savory, supple and soft in the mouth with lingering but yielding tannins. FOOD PAIRING: Will enhance all cuts of steak or lamb. For lighter fare try with Tuscan bread salad or flatbread with arugula.

Wine Enthusiast Review Lots of acidity in this still-young Cabernet, giving the blackberry and cassis flavors a real bite that accentuates the tannins. It’s tough now despite the richness, but doesn’t have the stuffing for aging, so drink now with rich fare to balance the acids.