OUR WINES

WINEMAKING

Our Cabernet was fermented in tank and kept in contact with the skins for 25-28 days, after which the skins were pressed off in a basket press and the hard press kept separate. After 100% malolactic fermentation was completed, the wine was aged in French barrels (72% new) for 13 months before bottling.

PROFILE

Aroma: blueberries, ripe black cherries and black plums, with notes of cola spice and caramel

Mouthfeel: full body, soft lingering tannins

Flavors: black fruit, allspice and sweet oak

Appellation

Napa Valley, Rutherford

Varietal content

100% Cabernet Sauvignon

Cases produced

2935

Alcohol

14.5%

TA g/100ml

0.62

pH

3.78

RS g/100ml

0.05 dry