Notes from Winemaker Timothy Milos:
VINIFICATION The 2012 Estate Grown Cabernet Sauvignon is made from a selection of six and seven-year-old vines and yielded less than two tons per acre. Fruit was hand-harvested over six days in October and vinified separately into nine different lots. Clusters were hand sorted during picking and again at the winery, then fruit was destemmed and allowed to soak on the skins for four days prior to wild yeast fermentation. Juice was pumped over twice each day during fermentation and macerated on the skins for a total of 38 days before being pressed into French Oak barrels where it also underwent malolactic fermentation. Aged 18 months, the wine was bottled unfined and unfiltered.
IN THE GLASS 2012 presented ideal growing conditions delivering a wine of supple power and elegance. An inviting bouquet of black currants, brown sugar and pipe tobacco lead to a lively and fresh palate of black currants and pomegranate, followed by black tea, clove and blackberry. The savory and sweet flavors of anise and black licorice whirl alongside black raspberries for an enduring and memorable finish.
2012 marks our third release of the Estate Grown Cabernet Sauvignon and represents a broad view of our mountain vineyard blocks. An array of clones is planted on two exposed peaks where vines of low vigor produce small berries resulting in a wine of deep concentration and refinement. The stellar 2012 growing season presents an exemplary display of site purity and expression.