(From 2010 Vintage) Ripe and concentrated with the intense Wooden Valley fruit that you've come to love. A beautiful rich texture, dense blackberry, melted black licorice, touches of cinnamon, and baking spice. In winemaker Frank Altamura's opinion, their best effort to date.
(From 2009 Vintage) Fermentation of Altamura Cabernet Sauvignon occurs in both open and closed top fermenters. Certain lots are allowed to macerate on their skins for up to three weeks following fermentation. This technique produces a wine with softer, more integrated tannins, which carry fruit and oak nuances through to the palate. The wine is racked into 70% new French oak barrels for a period of 34 months. The wine is lightly filtered and then bottled.