Grown at 1,300 feet above the valley floor, the grapes were picked at 24.9° brix, de-stemmed and “cold macerated” for 72 hours, and then fermented on the skins for a total of 28 days. The wine was aged in a combination of 40% French Nevers, 40% Hungarian and a small amount (20%) of American Oak for 20 months. This vintage is composed of 88% Cabernet Sauvignon with 6% Merlot and 6% Cabernet Franc to soften the palate. Due to the extended maceration, the tannins tend to be soft, yet it is a big mouthful of Cabernet with nuances of tobacco and black cherry with “layered” flavors of nutmeg and cinnamon due to the combination of oak. We believe this to be a classic Cabernet that only the “terroir” of Napa Valley can produce |