Dark fruit, some leather already and a hint of herbal liqueur. Tobacco and sweet blackcurrant fruit, too. Full-bodied with chewy tannins, lots of plum character and a fruit-forward finish. Drink in 2019.
Upon arrival at the winery, the grapes were destemmed and crushed before three to five days of cold soaking to enhance the extraction of color and flavor. The must was fermented in upright, closed-top fermentors at a maximum temperature of 85°F. The wine remained in contact with the skins for approximately 20 days before pressing. It was then racked to barrel where it underwent malolactic fermentation to enhance the mouthfeel. This wine was managed as individual lots and racked up to four times during aging, which occurred in a combination of new and used French oak barrels
Blend: 90% Cabernet Sauvignon, 7% Petit Verdot, 1.5% Petite Sirah, 1.5% Cabernet Franc