Aromas of blackberry, cassis, black pepper, and subtle vanillin oak present this wine. Flavors of blackberry, plump black plum, cocoa, and a thread of raspberry with anise integrate with the toasty oak profile. This is a structured Cabernet Sauvignon with fine grain texture. Enjoy!
The fruit was hand-harvested in the cool morning hours.. At the winery, the clusters were sorted using a double sorting system. First, the clusters were sorted by hand. The fruit then ran through a small de-stemmer before the individual berries were sorted to ensure that the ideal grapes were selected. These berries were delivered to a fermenter where there was a period of resting on skins. Warm fermentation temperatures along with gentle cap maceration achieved the desired color and structure for the wine before an extended maceration time on skins prior to final pressing. The wine was transferred directly to the barrel for 20 months of maturation.
Nineteen percent of the berries used in this blend were fermented in French oak barrels. Thirteen percent of the berries were fermented in concrete. Both methods add layers of complexity to the blend.
94 Points, James Suckling
92 Points, Decanter
92 Points, Wine Spectator
91 Points, Jeb Dunnuck