WINEMAKING
Spring snow and mild summer and fall temperatures led to a later harvest in 2019 than in previous years. These conditions allowed for grapes to hang longer on the vine, reaching flavor maturity before sugar ripeness, elevating natural acidity. After the grapes were harvested, sorted and fermented, the wine was then aged in 15% new French and 15% new American oak until bottling.
FOOD PAIRINGS
This full-bodied Cabernet Sauvignon is a perfect pairing for fettuccine and white bean soup, a gourmet burger with blue cheese, ribeye steak with black trumpet mushrooms, or a hearty stew.
ACCOLADES
92 Points, The Tasting Panel (2015 Vintage)