Vintage & Viticulture

A cool wet summer originally gave us some concerns about the vintage but patience was rewarded with a hot dry harvest season that allowed grapes to ripen fully.

Winemaker’s Notes

Ripe Fruit was crushed and fermented on the skins individually. Fermentation on the skins lasted 15 days then the must was pressed and malolactic fermentation was done in stainless steel tanks.

Tasting Notes

A very fruit forward Cabernet with minimal oak influences and soft ripe tannins gives us a medium body food friendly wine.  The aromas are rich with layers of red and black berry fruit.  On the palate, raspberries, cherries, sweet black berry and touch of cassis with subtle spice notes. Goes great with pasta dishes, lasagna, hamburgers and grilled foods.