winemaking

All the fruit was carefully hand sorted, destemmed, optically sorted and crushed. 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. The malolactic fermentation finished in the barrel. The wine was racked three times, blended and bottled in February of 2019.

tasting notes

Upon opening, it shows youthful energy with vibrant, ripe dark fruit, purple rim. Complex flavors of blackberry, cassis, chocolate and spice, it shows excellent balance and bursting fruit that after a few hours slowly reveals the underlying mountain tannins and high density. It was aged in high percentage of new French oak and handled with utmost care so we hope you do the same in your cellar. Much like the 2015 Cabernet Sauvignon, it would benefit from bottle age but aerate for at least a few hours for early consumption. It probably will evolve into a vintage closer to 2013 or 2014. Hope you can lay it down for a long time but if you need to try it now, aerate and sip over 2-3 days as on the third day, it truly shows how mouth coating and expansive it can be.