The Growing Season

A wet winter kicked off the growing season in Napa, with rainfall extending through spring all the way into mid-June. The cool summer that followed led to a late harvest and one that required much patience in waiting for the grapes to fully ripen. That optimum point was finally reached several weeks later than normal. Patience paid off and shows in the ripe flavors of the high quality fruit brought in for the 2011 harvest.

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. Decant while young or will cellar well for 5 to 10 years.