The Growing Season

Another year of drought conditions and a continued warm, dry winter season, resulted in an early bud break. Drought coupled with a cool Spring and long flowering period lead to uneven fruit set, smaller grape clusters and another year of lighter than usual crop. Temperatures throughout the growing season were a bit of a rollercoaster of hot and cold, forcing the fruit to ripen in waves. Despite the weather and light crop, we were able to harvest a crop offering beautiful rich character.

The Winemaking Process

After the grapes were gently hand-harvested, de-stemmed and crushed, the juice fermented in temperature-controlled stainless steel tanks. Extended post-fermentation maceration beautifully married flavors and tannins, giving the Cabernet Sauvignon its lovely, seamless texture. Malolactic fermentation in barrel, combined with 12 months oak aging (45% new French oak), further concentrated the wine’s vibrant red cherry, blackberry, and spice flavors, adding a hint of coffee and a lingering dark chocolate note on the finish.

Tasting Note

Deep crimson in color with intense dark cherry, berry and black fruit aromas. On the palate the dark fruit flavors are framed with nuances of coffee, chocolate, and hints of vanilla, framed by layers of silky, supple tannins.