The grapes were hand-harvested into small bins and carefully sorted in our gravity-flow cellar. The clusters were gently destemmed directly into traditional French oak tanks for cold soak, fermentation and extended maceration – a total of 27 days of wine to skin contact – maximizing the extraction of varietal character and complexity while keeping the tannins fleshy and supple. The new wine was drained and gently pressed into 72% new French-oak barrels for malolactic fermentation, assuring seamless integration of fruit and oak. The final blend was assembled through repeated tasting trials over the 22 months of barrel aging. The wine was bottled in August of 2015.
Deep, enticing wild berry and black currant fruit weaves harmoniously with layers of fragrant tobacco leaf, forest floor and toast in a complex ribbon of flavor that flows into a deliciously long finish in this powerful yet refined taste of Oakville Cabernet Sauvignon.