Winemaker Notes
This 100% Estate Cabernet Sauvignon has depth and concentration with a deep garnet core and blue iridescence rim. Robust aromas of thyme, rosemary and fennel are due to the wild herbs that are interspersed throughout the vineyard as over 50 % is left intentionally unplanted to foster biodiversity. The backbone of acidity for this wine comes from the diurnal shift and cooling influence of the high elevation of almost 3,000 feet above sea level. 4 days of skin maceration along with a deliberately slow 28 day fermentation allow for both skin and oak tannin to provide structure and grip.
Recommended especially for medium-aged sheep and goat’s milk cheeses. With meat, it is best as an accompaniment to lamb and goat. It can also be matched with veal and beef. Ideal for stews, such as bean stew.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
The Moors gave it the name, ‘Manxa,’ which fittingly means ‘parched earth.’ La Mancha, the largest Spanish wine producing region in all of Spain, is one of its hottest and driest. Sturdy and drought-resistant white varieietes like Airen, Viura and Verdejo thrive in this environment.