We fermented this truly hand-made wine in open-topped tanks and punched down the cap three times a day until dryness. After an additional maceration of two to seven days, we drained the wine off of the skins. The wine was aged in small oak barrels deep in our caves, where a constant temperature of 60°F and very high humidity enhance the concentration of lush fruit flavor.
The wine has notes of blackberry and cassis, with a touch of vanilla from the oak and intriguing nuances of chocolate and sage. The long, complex, elegant finish adds style to this classic Cabernet Sauvignon, which is perfect for pairing with rack of lamb, other roasted red meats or rich cheeses.