The Growing Season

A welcome end to four years of drought brought with it a consistent and healthy bud break for the 2017 vintage in mid-March. Light rains throughout April kept away any risk of frost before the warmth of May brought the vineyards to life. Ample water from a wet winter complemented a sun-filled spring with no major heat spikes, resulting in vigorous vine growth and canopy development to protect optimal bloom and fruit set. Th e heat of summer also benefitted from the recharged aquifers, acting as a buffer to maintain healthy soil moisture levels through a series of hot days. The 2017 harvest began in August under optimal conditions providing abundant, well-balanced fruit with tremendous character.

The Winemaking Process

After the grapes were hand-harvested, de-stemmed and crushed, the juice was fermented in temperature-controlled stainless steel tanks. Extended post-fermentation maceration harmoniously married flavors and tannins, giving this Cabernet Sauvignon its lovely, seamless texture. Malolactic fermentation, combined with 12 months oak aging (45% new French oak).

Tasting Note

Deep crimson in color, the the wine showcases bold and dark fruit aromas of blackberry, ripe plum and cassis with a hint of oak and spice. On the palate these deep fruit characters are accented by cedar and tobacco nuances with hints of dark chocolate, all supported by layers of silky fine tannins.