Fermented in overhead retort-shaped, stainless steel fermenters. Pump-overs done three times daily during fermentation. Extended maceration on the skins after fermentation. The use of gravity and
gentle pressing ensure full-flavored wines with soft, balanced tannins. The wine was racked into barrels
where it underwent malolactic fermentation. After further racking it spent 21 months in new and used
French oak barrels, before being lightly filtered prior to bottling.
Deep ruby color, huge mouth-filling flavors of blackberry, cassis and vanilla. French oak barrels add a complex toastiness. Alluring in its youth but will reward those who resist temptation and explore the wine's maturation potential.
"This appealing, assertive Cab offers upfront mouthfilling fruit, muscular tannins--but with an elegant, approachable character that gives it food-friendly potential. Aromas of blackberry, mint and spice lead into balanced waves of red fruit, vanilla and black currant. The finish is lingering. Overall, an exciting and accessible wine."