Above average winter rainfall, no frost and normal budbreak produced great fruit set. Judicious thinning and a warm summer led to an outstanding harvest and excellent quality and yields. The grapes were hand harvested, then crushed into a stainless fermentor. 24 hours later, the must was inoculated with FX-10 yeast then pumped over daily for 15 days prior to pressing. After completion of malo-lactic fermentation, this cabernet sauvignon was aged for 27 months in French and Hungarian oak then blended with 5% Merlot & 5% Tannat prior to bottling. Intense aromas of red plum, black cherry and dark chocolate with wisps of cinnamon are complimented by a background of subtle oak. Rich flavors with layers of large, soft tannins interlocking with complex oak tannins for a long, elegant finish. While enjoyable now, this Cabernet Sauvignon will continue to improve with proper cellaring for another 4-8 years in the bottle with a plateau of best drinkability from 2025-2030.
