A warm summer allowed the grapes to ripen slowly and evenly. Grapes were hand harvested, clusters were gently destemmed, leaving the whole berries intact, and placed into oak barrels. The fermenting grapes were punched down twice daily and primary fermentation completed in twelve days . The wine was cellared in barrel (60% new oak) for 18 months to develop complexity and evolve the wine's structure. This wine is best enjoyed from 2019-2025.
Black cherries and currants, baking spices with a toasty finish. Supple tannins give this Cabernet a velvety, rich texture.