“Bold aromas and flavors of cranberry sauce, menthol-mint candy, and vanilla nut fudge with a rich, fruity-yet-dry medium-full body and a mouthwatering, chewy, tannin, dried currant and exotic spices and herbs. A phenomenal flavorful and exotic cabernet”
The grapes for this wine were harvested from a steep hillside vineyard located just north of the town of Geyserville in the beautiful Alexander Valley. The harvest began on October 14th and was completed on the 17th. The average sugar at harvest was 25.4 degrees Brix, with a TA of .61mg/100ml and a pH of 3.44. The wines were fermented separately in stainless tanks and pumped over 3 times daily for 5 days and then aged for 22 months in French oak barrels.
Cabernet Sauvignon 89% Petit Verdot 11%
94 POINTS, CELLAR SELECTION & BEST BUY – BEVERAGE TASTING INSTITUTE