Rich in color and flavor, this oak-aged Cabernet Sauvignon offers aromas of blueberries, blackberries, black pepper and chocolate, with a hint of toasty oak, soft tannins and a dry finish.
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Wine maker notes
Cabernet Sauvignon is fermented and aged in the traditional red wine method: fermentation in stainless steel cooperage on the skins at temperatures above 75 F (24 C). After fermentation, the wine is separated from the skins and a portion is moved into a combination of French and American oak barrels for extended aging. Just prior to bottling, the alcohol is gently removed by cold filtration.
Ethanol: < 0.5% by volume
Varietal Profile: > 75% Chardonnay < 15% Pinot Noir < 10% blend
Serving Size: 100 ml
Calories/Serving: approximately 20
Cases Produced: 20,000
At its optimum maturity eighteen months after bottling, it can be enjoyed immediately or held for up to five to seven years.
Serve with beef, lamb, and heavily sauced pasta dishes.