Aromas of black fruit and hints of clove. A full-bodied red bursting with flavors of berries and pomegranate, warm tones of vanilla and a long finish.
The Cabernet Sauvignon grapes were picked at 24.5 degrees Brix. Harvest began at the crack of dawn, allowing the grapes to be brought into the winery still chilled from the cool night air. They were destemmed and moved into fermentation tanks by lunch. Select wine yeasts were added and pumpovers commenced on the second day. Fermentation lasted 14 days at which time the wine was pressed and sent to barrel. The wine was bottled after being gently filtered for 16 months in French oak.
Grilled meats and vegetables