A full-bodied, smooth wine with silky tannins and hints of spice, plums and prunes.
The wine was fermented with a preferred yeast strain. On Cabernet Sauvignon it is important not to ferment dry on the skins because of the possibility of green, undesirable characteristics. The ferment was then pressed by means of a small hydraulic basket press that is worked manually. Fermentation was finished in the tank followed by controlled malo-lactic fermentation. The wine was then taken to a combination new and second fill, extra tight grained French oak barrels for 14 months.