The grapes were hand-sorted and underwent a two-day cold soak prior to fermentation to extract optimal color and flavor. After primary fermentation, the wine was then aged in French oak barrels, 75% new, where it underwent malolactic fermentation, followed by 20 months of aging before bottling.

Nose

This full-bodied, elegant Cabernet Sauvignon presents layered aromas of cassis, dark chocolate, leather and cola. 

Taste Notes

Concentrated flavors of crushed dark berries, espresso and a hint of anise and vanilla bean. This classic wine has vibrancy, structure and a long, smooth finish.

Food Pairings

Beef, vension, lamb, dark chocolate, aged cheeses.