WINEMAKER'S NOTES:
The grapes were gently hand-harvested, de-stemmed and crushed, the Cabernet Sauvignonfermented in stainless steel tanks with an extended post-fermentation maceration. Malolacticfermentation with French oak, combined with 12 months aging (45% new French oak), helpedto marry the wine’s flavors and tannins. During blending, Tony looked to other complimentaryvarieties, like Zinfandel, Merlot, Syrah, and Petite Sirah to enhance the Cabernet’s deep colors,supple silky tannins, and flavors of vibrant black cherry, candied blackberry, with a hint ofcoffee, dark chocolate and spice – all leading to a lingering and delightful finish.
blend: 93.9% Cabernet Sauvignon, 6.1% other red blending varietals
