VINTAGE
We were blessed with another summer with lots of sunshine and the grapes matured beautifully. In late August, cooler temperatures prolonged our harvest by about three weeks. The additional hang time gave us deeply concentrated flavors.

WINEMAKING
Immediately after picking, the Estate Grown Cabernet grapes were gently crushed and de-stemmed, leaving a portion of the berries whole. The fruit and juice were pumped into open top stainless steel fermentation tanks where it was allowed to “cold soak” for a number of days prior to the addition of cultured yeast. This process creates darker colors and enhances the ripeness of flavors. After fermentation was completed, the finished wine was drawn off and the skins were pressed. The entire vintage was aged in small French and American oak barrels.

WINEMAKER COMMENTS
The nose is greeted with warm aromas of cedar, seductive spices and chocolate, along with dark fruit. This full-bodied, rich wine has a velvety mouth-feel with flavors of black currant, anise and cherry. The wine is very well balanced with respect to both acids and tannins. Enjoy the lingering finish. Pair this wine with grilled red meats, sausages and strong cheeses. For a sensory delight, try it with a dark chocolate truffle or molten lava cake.

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