WINEMAKER'S NOTES:
Our Cabernet Sauvignon was fermented in stainless steel tanks with an average of 10 days of skin contact. After alcohol and malolactic fermentation, the wine was aged for 14-16 months, with time on French oak to add additional complexity and enhance mouthfeel. The Cabernet Sauvignon expresses flavors of dark cherry, blackberry, black currant and vanilla. Medium acidity and moderate tannins lead to a silky, but structured finish.
