THE VINTAGE:
Record-breaking winter rains filled our reservoirs and recharged the soil. Spring and early summer were warm, leading to very strong growth in the vines. The rest of the summer was more typical with warm days and cool nights, providing perfect conditions for the developing grapes. Our yields for the season were slightly lower than average and the resulting wines are classic.
THE WINE:
Ripe, focused flavors of cherry, boysenberry, and blackcurrant are complemented by soft notes of cedar, bay leaf, and a savory earthiness. On the palate, this wine has a fruit-driven entry balanced with firm tannins that give way to a lush, lingering finish.
FOOD AFFINITIES:
This wine shines with red meats and copious amounts of thyme and black pepper. Chef Chris Kennedy recommends using them to marinate a filet of beef or to finish a red wine sauce. Not a big red meat eater? One of his other favorite go-to dishes for this wine is ahi tuna crusted in black pepper.
- VARIETAL:
- 87% Cabernet Sauvignon
- 4% Merlot
- 4% Cabernet Franc
- 3% Malbec
- 2% Petit Verdot
- OAK: 18 months, 51% new
- ALCOHOL: 14.2%
- ** Only 10 in Stock **