94 Points, Paul Gregutt Wine Enthusiast Magazine
Our Cabernet Sauvignon from the Red Mountain AVA is rich and full-bodied, with an elegant tannin structure. It opens with aromas of black cherry, blackberry, and ripe plum and is followed by hints of spiciness and minerality.
Pair with Gorgonzola, red meat and lamb or enjoy on its own.
The grapes were harvested separately, bunch sorted, de-stemmed and transferred to 1 ton fermenters. Approximately 50% of the berries were left whole and uncrushed. After fermentation, the must was drained of free run juice and the skins were lightly pressed. The wine continued its alcoholic fermentation in French oak until it was dry and then proceeded through Malolactic conversion prior to being racked and returned to barrel. It was left to mature undisturbed for 20 months before being blended and bottled.
The wine is approachable now and has great aging potential.