• 75% Cabernet from block 16
• 10% Merlot
• 10% Petit Syrah
• 5% Petit Verdot
Harvested in the morning from the estate vineyard. Crushed into open top stainless fermenter tanks. Total maceration time is 2 weeks. During fermentation, wine was produced using a combination of pump overs and punch downs. The reserve cabernet was aged gracefully on its yeast lees for 22 months. I evaluate each barrel for quality and style before blending.
Winemaker tasting notes: Intense red ruby color, graham cracker in the nose, with red and blue berries dancing in the glass; the floral, ripe fruit, and hints of tabaco leaf is just sublime. The palate is silky smooth, incredibly dense and plush, loaded with ripe fruit and fine tannins, all with a sophisticated finish.