THE VINTAGE: The 2010 growing season was cool and steady. The fruit had time to develop a beautiful complexity and intensity without surrendering structure and balance.
THE CRAFTING: We cold soaked the fruit for 72 hours and fermented on the skins for 14 days before gently pressing. The wine was aged for 22 months in 60% new Taransaud oak barrels where it experieinced 100% malolactic fermentation.
THE TASTING: This 100% Cabernet Sauvignon is bold and balanced, a full, rounded wine with luscious layers of fruit, earth and spice. One the nose, notes of black cherry, blackberry, cocoa, and earth lead to underpinnings of cassis and dried lavender. The palate mirrors the nose as all these flavors interweave harmoniously within a frame of fine tannins and bright, balancing acidity. The finish lingers with lovely hints of drak chocolate and dried fruit.
THE PAIRING: This big, fruity Cab is action-packed and delicious. We discovered that a charcoal-grilled rib-eye with a generous pat of mole butter (the Mexican chili/chocolate sauce, not the animal) is an excellent match. Consider any recipe that includes charred, earthy elements and a bit of fat to counter-balance the wine's chewy tannins and ripe fruit.
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