These grapes were mostly harvested at night to keep them cool. A portion was then held in a cold soak for 24 hours before fermentation to maximize the extraction of flavors and color. Fermentation took place at hotter temperatures to enhance flavors and pigmentation. Wine was racked every two months and aged in oak to complement the natural richness of the fruit with layers of soft vanilla and sweet aromatics.
2016’s warm, dry growing season yielded grapes with concentrated fruit flavors and a great complexity. We sourced the fruit from a selection of top vineyards to create a bold Cabernet Sauvignon with elegant layers of flavor and aromatics.