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WINEMAKING: Once harvested, the grapes are crushed into stainless steel fermentors where they
are allowed to "cold soak" prior to fermentation. After a lengthy and warm fermentation the must is
pressed and the young wine is then allowed to settle maturely. Malolactic fermentation is typically
completed by late February at which point the wine was lightly aerated to incorporate tanninsoftening
oxygen. Only a modest amount of oak was given to the wine to round out its flavor profile.
TASTING NOTES: Cherry, plum, and licorice are nicely complimented by the slightest hint of
toasted French oak. The soft tannin structure and acidity lend themselves to an easy-drinking style
with a clean, round finish.
FOOD PAIRING: This wine was fashioned in an approachable and refreshing style that lends itself
to lighter fare. Chicken, pork, and stews are excellent pairing as well as grilled vegetables and
The largest of California's wine growing regions, the Central Coast produces the majority of California's wine. The district sprawls out, covering most of the vineyard land between San Francisco and Santa Barbara. Smaller sub-AVAs of the Central Coast include Monterey Bay, Paso Robles, Santa Ynez Valley, Santa Maria Valley, Santa Cruz Mountains and many others. Notable Facts...Read More About Central Coast
(cab-uhr-NAY sow-veeh-yawn) King of Red Many refer to Cabernet Sauvignon as the king of red grapes. Perhaps that title is due to its ability to grow worldwide in a number of climates, or to the fact that it produces wine with such character yet such diversity. Either way, this grape is responsible, as a whole or a partner, for some of the greatest wines in the world. In Bordeaux,...Read More About Cabernet Sauvignon
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