The last three growing seasons have been extremely consistent. The weather patterns in 2013 and 2014 were almost identical, the only noticeable difference was that we started harvest 8 days earlier than the previous vintage. No spring rain led to an early harvest of slightly above average yield. Summer temperatures remained moderate, offering slow measured ripening.
As you’d expect from the warmest summer in Oakville in a decade, this is an opulent, fruit-forward Cabernet Sauvignon. Blackberry and ripe current are the wine’s core fruit components, with a backdrop of cassis, eucalyptus, and a hint of licorice. Two years in French oak have added complex layers of cardamom, cedar, tobacco, and a touch of cinnamon. This vineyard site consistently produces Cabernets of great polish, making them a joy to drink while still young. The 2015 is a wine that will age, but, honestly, why wait? It drinks great right now!
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.
Aromatic fruits of blackberry and currant culminate in ripe fig, anise and a hint of licorice. The addition of Cabernet Franc in this vintage contributes notes of dried cranberries and roses.