The grapes were fermented fourteen days in stainless steel to complete yeast fermentation, followed by three weeks in large oak cooperage while completing malolactic fermentation. The wine was aged in 71% French and 29% American small oak barrels for twelve months and in large oak cooperage for an additional six months. The wine was then bottled and aged for an additional seventeen months at the winery.
The 1999 Cabernet Sauvignon is a wine that possesses layers of cassis, blackberry, coffee, cedar and vanilla. Rich, intense and complex, the 1999 vintage will be remembered as one of the more age worthy wines we have produced.