Description
Our mountain vines are grown in shallow, rocky, low-vigor soil that adds impressive depth and concentration of flavors to the wine. 2014 gave us another great crop of grapes, despite a second year of farming under drought conditions. The growing season began with an early bud break, after a dry winter. A warm and dry spring was followed by a consistently warm summer leading to elevated temperatures toward the end of August prompting an earlier harvest than the past year. These favorable conditions resulted in wines featuring good color and tannin structure along with concentrated flavors.
This wine is composed primarily of Cabernet Sauvignon blended with a small amount of Syrah. The grapes are hand harvested, sorted and destemmed. Whole berries are gently fed into tanks for three days of cold soaking before fermentation. Following the cold soak, yeast was added and pump overs commenced, one to two times daily, for the duration of primary fermentation. Once fermentation is complete, individual lots are drained and pressed to barrels for malolactic fermentation and cave ageing for 18 months. Prior to bottling the individual lots are blended, creating the perfect balance of fruit, tannin and oak.
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