Hand-selected by Winemaker, Steve Millier, the grapes were harvested at night, so the grapes would arrive at the winery cool to start fermentation. They were brought to the winery for a gentle crushing in small fermenters, then pressed after 10 days of primary fermentation. After, they were put into small barrels to complete malolactic fermentation.
Bright aromas of crème Brule vanilla, followed by flavors of ripe plum, cranberry, olive tapenade, and a hint of white pepper and eucalyptus. The sweet middle palate is rich and supple. The finish is full of soft lingering tannins.
100% Cabernet Sauvignon