WINEMAKER’S NOTES:
The grapes were harvested cool at night and in the early morning to capture their best flavors. After gently crushing and destemming the fruit, we fermented the must (juice and skins) in stainless steel tanks until dry. Following fermentation, we kept the wine on the skins to soften tannins and develop more complex flavors. One hundred percent of the wine underwent malolactic fermentation to enhance roundness and depth, aging 10 months in American and French oak to add a subtle toasty tone.
Our 2014 Cabernet Sauvignon comes from cool-climate Central Coast grapes and has been blended from Cabernet Sauvignon and small amounts of Syrah, Carignane, Malbec, Petite Sirah, and Petit Verdot. The wine is medium bodied with aromas and flavors of black cherry, blackberry, vanilla, toasty oak, and a hint of coffee. Ripe, soft tannins and toasted oak lead to a long finish.
PAIRING SUGGESTIONS:
Enjoy with roasted or grilled meats, hearty pasta, or strong cheeses.
