"This wine is both elegant and powerful. There is focused fruit with pronounced plum and blackberry, framed by barrel notes of toast and baking spice. The pallet has a jammy yet supple, lush richness from integrated tannin structure. The wine comes together and lingers on the back of the pallet providing a long finish." ~ Tom Hinde, Winemaker.
Vineyards range from our ranch in Oakville to our bench land vineyards in Rutherford. The clonal selection includes Cabernet Sauvignon 337, 4, and 6. The soils are alluvial fans and volcanic rock at an elevation
of 200–1800 feet above sea level. Barrels were hand selected by taste.
Fruit was rigorously hand-sorted and fully destemmed to small stainless-steel tanks with light crushing. Cold soaks (5-7 days), warm fermentations between 29– 32°C (85-90°F), and moderate pumpovers twice each day. Total skin contact ranged from 19-34 days with all fermentations being carefully basket pressed and put to barrel on full fermentation lees for malolactic fermentation (ML). Racking was twice per year with only one assemblage being done to allow the blend to “marry” in barrel. Barrels for final blend were hand selected by taste. Native yeast and ML used with only small lots conducted using cultured Bordeaux
isolates. Bottled without filtration.
97% Cabernet Sauvignon, 3% Petit Verdot.