All the fruit was carefully sorted, destemmed and crushed with high whole berry content. After cold soaking for 3-4 days, they were fermented for 18-27 days with the maximum temperature of 82-86 degrees in an open top tank and small open top fermenters with the emphasis being gentle. The malolactic fermentation took place in the barrel. The wine was racked four times, blended and bottled in August of 2018.
For some folks who cannot get enough oak in their Cabernet Sauvignon, this wine will more than meet their needs. Aged 34 months in French oak, a year longer than usual, this mountain Cabernet Sauvignon is as intense and powerful as any from us. Due to its excellent acidity, it takes a bit of aeration to reveal itself. Though the initial impression is similar to the 2014 Cabernet Sauvignon—sage, blackberry, cherry, vanilla, the difference is the grip, intensity and the long finish. While one can easily think something like a Porterhouse to accompany it, it is also a good reminder to brush your teeth. If you want to see how expansive it gets, try it on following few days.