The certified organic cabernet fruit for this 2019 wine was hand picked in mid October from our 50 acre winery site in Redwood Valley, CA. After crushing and destemming, the wine was transferred to stainless steel tanks for fermentation. We ferment all reds warm, and allow the fruit to reach 80-82 F. Once primary fermentation was complete, the new wine was separated from the skins and seeds. The wine was stored in tank until malolactic fermentation was complete and then moved to barrel for 19 months in 20% new French oak, 20% one year old and 60% in neutral.
Deep red fruit aromas of ultra-ripe plums and black cherry. Notes of sweet cedar ad vanilla leading to bold plum and currant fruit on the palate. Dark cherry fruit is complemented by complex flavors of fennel and sage and the dense, earthy and berry flavors leave a bold impression on the palate. Balanced tannins follow through to a long, lush finish.