21% Cabernet Sauvignon
21% Cabernet Franc
Aromas packed with currant, blackberry and leather leads the palate into mouthwatering black tea, black cherry, blackberry and spice. A dense mouthfeel, prominent tannin structure and long-lasting finish make this wine a perfect pair with ribeye or lamb chops. Properly cellared, this wine will age beautifully until 2027.
The 2015 vintage was a product of dry, warmer than average temperatures throughout the growing season along with high winds and little rainfall, which produced small berry sizes and less fruit on the vine. This caused 2015 to be a low-yielding vintage, having only harvested 19 tons from the estate. Thankfully, grape quality was exceptional and the lower yields allowed us to focus on maintaining the great fruit that mother nature blessed us with. During harvest the grapes were sorted, lightly crushed, de-stemmed and pumped into open top, chilled fermentation tanks. After cold soaking for 2 days, the grapes were allowed to ferment and macerate for nearly two weeks on the skins to extract maximum color and flavor. Following fermentation, pressing and settling, the wines were racked to 100% neutral French oak barrels. After barrel aging for 14-months, the separate lots were blended to taste in December 2016. The final blend was bottled to 450 cases in early February of 2017.
Bion Rice, Director of Winemaking
Jon Flores, Production Manager
Jose Gomez, Cellar Master
Guadalupe Chavez, Assistant Cellar Mar
Titratable Acidity: .58
Malic Acid: 1
Residual Sugar: .13 g/L