The wine starts out with deep black currants, violet and spicy aromatics. Flavors are deep plum, clove and nutmeg with an earthy component and dried herbs like cut hay. This is a sublime Cab based blend with broad mouthfeel and lots of spicy characters. The tannins, while soft, are very full. The wine finishes with long dark earthy characters and a touch of sweet black cherry.
Varietals- 50% Cabernet Sauvignon, 17% Merlot, 17% Malbec, 16% Petit Verdot
Vineyards- Chatom Vineyard, Rolleri Vineyard, Lee Vineyard, Lou Clark Vineyard
Aging/Cooperage- 26 months in 3 yr old French Oak
Production- Grapes were hand-picked and gently crushed into small bins for fermentation. 20% of the Cab Sauv grapes and all of the Merlot grapes were left uncrushed and on-the-stems to add complexity. No yeast was added to this lot and the grapes fermented naturally with only a small amount of nutrients added to assist the “native” fermentation. The fresh wine sat on the skins for 22 additional days of extended maceration after fermentation, it was then pressed off of the skins and into small new French oak barrels for secondary (or malolactic) fermentation. After the secondary ferment, the wine was gently racked off of the primary lees. Minimal amounts of sulphur dioxide were added and the wine was then placed in 70% 3-year old French oak barrels for 22 months of aging. Prior to bottling, we blended in 17% Malbec and 16% Petit Verdot. It was then bottled with minimal filtration.