
Boxwood, a National Historic Landmark, is one of the earliest horse farms in Middleburg, Virginia, a region of American colonial and Civil War history. Originally settled in the eighteenth century, the farm became a well-known horse farm, the home of General Billy Mitchell, a pioneer of military aviation, and now the site of Rita and John Kent Cooke’s Boxwood Winery.
“I am convinced that with today’s viticultural knowledge and winemaking techniques Virginia can produce a premium wine as good as anywhere.” — JOHN KENT COOKE
To accomplish this goal, John Kent Cooke asked renowned viticulturalist Lucie Morton to design the sixteen acre vineyard and Purdue University Professor of Enology Richard Vine to advise architect Hugh Newell Jacobsen on the design of the state-of-the-art winery. In 2006 Stéphane Derenoncourt, one of Bourdeaux’s greatest winemakers, became consultant to Boxwood. Today Stéphane works with Boxwood’s viticulturalist, winemaker and executive Vice President Rachel Martin, in developing the best blends for each vintage.
No products found
Oumsiyat Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
Classic Cabernet Sauvignon with Dark Berries Dominance mixed with tobacco and chocolate aromas. Concentrated tannins, balanced with good acidity and persistence finish.
RS: 2g/L
The fruit was carefully sorted to ensure only healthy, ripe grapes were vinified. Traditional fermentation took place in stainless steel tanks at controlled temperatures of 28°C, with remontage or pump overs took place periodically to oxygenate the wine and extract tannins. Pigeage or punching down of the cap also took place. A long post-fermentation maceration took place to extract color, flavor and impart structure to the wine. The wine was gently filtered prior to bottling.