Description
WINEMAKING: All of the fruit was gently destemmed and crushed, then inoculated with Pasteur Red yeast. Each fermentation was pumped-over twice daily, with the temperature peaking at 88º F. The lots were pressed after 14 days of maceration. The wine was aged for 20 months in French oak barrels (40% new). Rackings occurred every 4 months until bottling in August of 2014. The final blend is % Cabernet Franc and 12% Cabernet Sauvignon. This wine is drinkable upon release, but will gracefully age for the next 10 – 12 years. Tasting Notes: Intense aromas of ripe cherry, plum, and cassis; with a hint of cedar, tobacco, and sweet vanilla. The mouth is layered with bright flavors of red currants and cherry/berry jam. Round tannins fill the palate and provide a pleasant finish of dried red fruit and spice.