After a night harvest, the grapes were cold-soaked at 55 degrees F for 24 hours before being inoculated with the D254, D21, and D80 yeast strain, which accentuates the dark fruit flavors and rich mouth feel of Cabernet Sauvignon. The juice fermented on the skins in stainless steel tanks at 85 degrees F for ten days in order to fully extract the color and flavor of the fruit, and to soften the tannins. After pressing the wine off of the skins, we aged it for 18 months in Appalachian (American Oak) and French oak barrels. The aging process can continue for up to five years in the bottle.
Elegant and aromatic, this wine features raspberry, cherry & rhubarb notes, ripe tannins, and a hint of vanilla, mocha and toasty notes from the barrel aging process. The Lake County fruit provides the backbone and structure of the wine, while Mendocino's Redwood Valley contributes perfumed notes of raspberry and blackberry. This wine is best paired with a fine steak, a casual burger, or a decadent chocolate dessert.