Deep aromatics of brown spice, cinnamon and clove open to mouthfuls of dark berries and deep red cranberries. A core of minerality supports notes of red raspberries and cocoa powder. A balanced wine, and taut, with ripe fruit and supple texture; its youth is expressed with abundant tannins that soften when decanted. Worthy of aging for 8 – 10 years.
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||Mayacamas Mountains / Sonoma County
||October 8 and 22, 2013
||Drink now through 2026
||June 22, 2015
The 2013 Estate Grown Cabernet Sauvignon is made from a selection of seven and eight year old vines and yielded less than two tons per acre. Fruit was hand-harvested on two days in October, and was selected from six vineyard blocks. After hand sorting of clusters at the winery, the fruit
was destemmed and allowed to soak on the skins for five days, cold, prior to wild fermentation. The fermentation was pumped over twice daily, and allowed to macerate on the skins for an average of 38 days from crush to press. The wine was then pressed into French oak barrels where it underwent malolactic fermentation and was aged for a total of 18 months before it was bottled unfined and unfiltered.