Winemaker’s Notes
A structured, concentrated wine offering aromas of dark fruit, plum, cassis and black pepper with hints of vanilla. On the palate, layers of refined blackberry and black raspberry mingle with cocoa powder and toasted oak creating a Cabernet Sauvignon of depth and finesse that lingers to the long finish.
Winemaking
The fruit was hand-harvested in the cool morning hours and brought to the winery in half-ton bins. Clusters were then sorted using a double sorting system. First, fruit was sorted by hand, then run through a small de-stemmer before individual berries were sorted to ensure the ideal grapes were chosen. These berries were delivered to a fermenter where there was a period of resting on skins. Warm fermentation temperatures were encouraged along with gentle cap maceration to achieve the desired color and structure for the wine before an extended maceration time on skins prior to final pressing. Thirteen percent of the sorted berries were fermented in new French oak barrels for added layers of complexity to the blend. The wine was transferred directly to barrel for 19 months of maturation.
