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The grapes for this wine were crushed and fermented warm. The juice was then pumped over to ensure regular skin contact. The wine was pressed off the skins at dryness and allowed to settle in a stainless steel tank. It was racked to 60 gallon French and American oak barrels to finish malolactic fermentation. This wine has been barrel aged for 28 months.
Flavors of raspberry, blackberry and cassis with aromas of brown sugar and black pepper compliment a firm but balanced oak profile.
This Alexander Valley Cabernet's full-bodied flavor pairs superbly with all grilled meats and roasts.
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