Given time to breathe in glass, it reveals hints of black tea that slowly evolve into more dark cherry, blackberry, and licorice notes with a touch of spice.
With such different growing conditions from these two vineyards, our harvest dates were quite different.
Seven Hills - 10/12
Brix 24.2 - pH 3.53 - TA 5.2 g/L
Cockburn - 10/23
Brix 24.6 - pH 3.51 - TA 5.17 g/L
Both these lots of Cabernets were fully destemmed into small 2 ton fermenters. They were inoculated with BM 45 yeast and the caps were punched down three times per day. The fermentation was long and slow and the wine was pressed when the tannin structure was ideal. The wine was then put into barrels, which included 25% new French oak.
Try a hearty red meat-like ribeye or steak filet-over potatoes with greens.