Winemaker Notes:
Crushed gently and dropped into 1.5 ton bins, cold soaked for 24 to 72 hours, then inoculated with a variety of yeasts, hand punched and pressed directly to barrel where the wine finishes both primary and secondary fermentations. The individual lots of wine that comprise the Cabernet Sauvignon are kept separate for at least one year before they are blended.
Composition:
Aromas of dark red fruit, baking spice and cinnamon lead to a palate lush with notes of blueberry and mocha, ending with a long, smooth finish.