Deeply colored, nearly opaque in the glass, indicating a full-bodied wine. Earth-forward aromas of leather and tobacco, dried herbs, wet stones and sandalwood. This wine smells like stepping into an old-world winery cave, with the aged aromas of wood and wine mingling. When you sip it, you will find spicy tannins balancing beautifully with lush cherry flavors, a strong mid-palate, and a long, lingering coffee mocha finish.
The gregarious, fruit-forward nature of this wine’s flavor profile makes it great to drink now with hearty meals, while the tannic structure and deep earthy elements indicate a longevity for graceful aging of at least 10 years.
These grapes were harvested in mid October in 2018. Our estate Cabernet Sauvignon enjoys one of the longest hangtimes of the Cabernet vineyards we farm, typically ripening just as the fall weather starts to appear. That allows for full flavor development without overly ripe characteristics.
We fully destemmed this grape harvest at the winery, leaving in fewer stems than we would normally, as the grape skins themselves had ample tannins. We also bled off about 20% of the juice for rosé prior to fermentation. Fermentation took about 10 days to complete, then the wine was pressed and put down to barrel to age.
100% Cabernet Sauvignon, 207 cases produced.
A special cut of steak with nicely marbled fat. Blue Cheeseburgers. Rosemary braised lamb shanks. Beef short ribs, brisket or meatloaf. Mushroom bordelaise.
Aged for 22 months in 75% new French oak and 25% neutral oak.