2010 Reserve Cabernet Sauvignon

The Winemaking
At the direction of winemaker Alison Doran, our vineyard crew carefully prunes and grooms each vine to yield the best fruit possible. We hand pick and sort each cluster on the day of harvest and deliver the fruit to the crush pad within just a few hours. Following a four day cold-soak, and after the initial yeast fermentation, the wine is kept in contact with the skins and pulp and a second fermentation, a bacterial process, is induced to generate softness and viscosity. The new wine is placed in an assortment of the best quality French, American and Hungarian oak barrels. Our procedures require gentle handling of the wine from vineyard to bottle, a process we consider vital to our high standard of quality. For this vintage, we again field-blended our Cabernet Sauvignon with our own Malbec, and later blended a small amount of our Estate Merlot into the Cabernet, thereby adding to the complexity of the wine.

The Wine
A graceful, silky wine with aromas of black cherry cola, caramel and a hint of green olive, and flavors of plum and coriander spice. The wine is impeccably balanced between the fruit/spice components and the savory tannins, each sip enticing you to take another.

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