Description
Cabernet Sauvignon – Winemaking Notes
• The grapes were harvested early in the morning so the fruit would arrive at the winery while still cool to preserve the vineyard-fresh flavors.
• After de-stemming the berries, the fruit was cryo-extracted and then cold-soaked to soften the skins and allow for ideal extraction.
• During fermentation in a combination of closed and open-top stainless-steel fermenters, punch-downs and pump-overs were preformed to extract color, tannins, keeping temperatures low to build mouthfeel and maximize flavors.
• Finally, the wines are aged in 50% new French oak for between 12-16 months. After the wine underwent malolactic fermentation, it was racked every 6 months before the final blend was complete.
Cabernet Sauvignon – Tasting Notes
Color:
Dark ruby red.
Aroma:
Rich notes of chocolate, black currant, ripe blackberry, and hints of cedar and leather.
Palate:
Rich and satisfying with flavors of boysenberry jam, black cherry pie filling, dark currant, and cocoa nibs. Full yet elegant on the palate, with strong acidity and a long, smooth finish accompanied by velvety tannins.
Food Pairing:
Grilled pork chops with apple chutney, pan seared chicken with a red wine glaze, or pasta with bolognese sauce.
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