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The grapes are crushed and destemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximize color, tannin and flavor extraction. Cooling is used to ensure ferments remain in the 22-25 degrees Celsius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into a mix of French and American oak to mature: 18 months in tight grain French (85%) and American oak (15%).
45% Cabernet Sauvignon , 25% Petit Verdot, 14% Merlot, 11% Malbec, 5% Shiraz
2007 vintage was a mild growing season with very low crops resulting in wines with good color and flavor that achieved optimum ripeness.
The color is deep red. The palate is full and complex, medium bodied. The wine is elegant and distinctive, displaying characters of berry fruit and plumb, accompanied by cherry spice characters. Supported by spicy oak complexity the tannins are balanced and complement the mouthfilling flavor. The wine has great vibrancy and poise which are evident on the long seamless finish.
"Ripe, focused and silky, with a mild bite of tannins to support the cedary black cherry and spice flavors, lingering effectively on the expressive finish. Cabernet Sauvignon, Petit Verdot, Merlot and Malbec. Drink now through 2014."
- Wine Spectator (Sept. 2009), 90 pts
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