2016 Cabernet Sauvignon
Grapes were hand picked and gently de-stemmed into a temperature controlled stainless steel tank where they cold soaked for 48 hours before being inoculated with D-254 yeast. During active fermentation, the wine received pump-overs to achieve maximum extraction. At dryness, the wine was pressed and transferred to French oak barrels (50% new oak) where it aged for 15 months.
Rich aromas of blackberry, black current and pomegranate are accented by hints of cedar and anise. The palate features blackberry and cassis notes with a touch of sage, dark chocolate and a smokiness attributable to the French oak. The wine’s full-bodied structure culminates in a luxurious finish.