Wine Maker Notes In mid- to late-September, the grapes are hand-harvested in whole clusters to maintain maximum flavor and aroma. Immediately after crush, the must is chilled and undergoes a cold maceration for two days prior to fermentation. The resulting wine is then transferred to French and American oak barrels where it ages for eight months before bottling and release.

Wine Review Wine Enthusiast April 2011 88 Points Cabernet Sauvignon 2009 - 88 points, Wine Enthusiast------------------------------------------The heady and intense bouquet is loaded with black plum, berry and cassis fruit aromas along with melted dark chocolate. Medium weight with dusty tannins and flavors of cherry skin and sweet spicethat linger through the finish.------------------------------------------ Wine Enthusiast April 2010 85 Points Cabernet Sauvignon 2008 - 85 Points, Wine Enthusiast------------------------------------------Straight-forward and very drinkable with notes of blackbery and plum with cassis and soft spice accents. Hints of green pepper appear on the palate, along with flavors of black cherry skins. Lightweight with gentle tannins and a short, clean finish.------------------------------------------ Wine Advocate February 2010 85 Points Cabernet Sauvignon 2008 - 85 Points, Wine Advocate------------------------------------------The 2008 Cabernet Sauvignon was aged in French and American oak... with up front flavors from both fruit and oak and a hint of herbs as it airs out. ------------------------------------------ Wine Enthusiast April 2008 ------------------------------------------Medium-bodied and soundly structured, this offers all of the flavor components that one would expect from 100% Cabernet: cassis, blackberry and plum skins. A solid finish with subtle tannins.------------------------------------------

Food Pairing A perfect companion for grilled meats, game, casseroles and robust vegetarian entrées.