Tasting Notes
Juicy dark fruit and spicy complexity lead to a rich and full-bodied finish. Fruit notes of dark cherry, blackberry, & plum are complemented by spice complexities of clove, cinnamon, vanilla, black pepper, and tea leaves, with hints of chocolate & coffee. Extended barrel aging also contributes notes of earth, leather & tobacco.Winemaker Notes
Cabernet Sauvignon carries complexity & weight and delivers dark fruit, dark spice, and a rich mouthfeel, incredibly complex and pleasing. This variety is called the King of wines and is the most popular grape in the US for a reason: it is incredibly complex and flavorful. The grapes for this blend are cold soaked and fermented with whole berries at cold temperatures, to achieve a partial carbonic maceration and maximize fruit-forward aromatic expression. These techniques result in a vibrant fruit profile and lighter tannins. After fermentation, the wines are left on the skins for an extended maceration to ensure full extraction of flavor and tannin from the skins before pressing and being transferred to oak on 100% full lees. This mix of techniques allows the maximum expression of fruit, spice, and lees aromas to produce an intense wine displaying the best qualities of these grapes and our vineyard. This wine was aged in oak barrels, 50% new, a mixture of French and American oak, for 36 months, to balance and elevate the wines. The wine was aged on yeast lees and stirred (batonage) monthly to extract a rich mouthfeel. At this point, the wine was racked back down to new oak barrels once more and aged for an additional 12 months, adding notes of earth, forest, leather & tobacco.Wine Profile
| Vintage | 2019 |
|---|---|
| Wine Style | Red Wine |
| Varietal | Cabernet Sauvignon |
| Appellation | Sierra Foothills |
| Sugar | 24.5 Brix |
| Acid | 6.4 g/L total acidity |
| PH | 3.60 pH |
| Fermentation | 18 day fermentation with punch downs and pumpovers, 7 day extended maceration. |
| Alcohol % | 13.4 |
| Size | 750 ml |
