Dark ruby color with opulent aromas and flavors of dried cherries, tobacco, leather, cedar, and vanilla. The layers and intensity of flavors evolve into a plush, lingering finish with velvety tannins.
A majority of the fruit is sourced from our Alexander Valley vineyard, which is a warmer climate growing area that produces some of the world’s most beautiful expressions of Cabernet Sauvignon. The grapes were harvested in the early morning to keep the fruit as cool as possible before fermentation. Grapes were de-stemmed, but not crushed upon arrival at the winery leaving over 90% whole berries. This process allows for better retention of the grape's varietal essence and minimizes bitter tannin extraction in the wine. The Cabernet Sauvignon juice was fermented in stainless steel upright fermenters with a temperature range between 76°F-85°F, receiving extended skin contact for an optimum of 21 days for maximum extraction of color and flavor. To ensure the development of desired flavor and aroma characteristics, the juice was inoculated with the BDX yeast strain and 100% of the wine completed malolactic fermentation. Racking took place every 4-6 months with topping every four weeks.
Varietal Content: |
90% Cabernet Sauvignon, 9% Merlot, 1% Cabernet Franc |
Appellation: |
Alexander Valley |
Titratable Acidity: |
0.62g/100ml |
pH: |
3.66 |
Alcohol Level: |
14.3% |
Oak Aging: |
The wine was aged for 16 months in new and used French, American and Hungarian oak barrels with a mixture of medium and medium plus toasting levels to add flavor and complexity.
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