2013 Cabernet SauvignonRutherford Bench
Our Cabernet was fermented in tank and kept in contact with the skins for 25-28 days, after which the skins were pressed off in a basket press and the hard press kept separate. After 100% malolactic fermentation was completed, the wine was aged in French barrels (72% new) for 13 months before bottling.
Aroma: blueberries, ripe black cherries and black plums, with notes of cola spice and caramel
Mouthfeel: full body, soft lingering tannins
Flavors: black fruit, allspice and sweet oak
Napa Valley, Rutherford
100% Cabernet Sauvignon