(From 2012 Vintage) We hand-harvested the grapes into small, 30-pound boxes to prevent crushing, and then brought them to our winery for hand sorting. After destemming and light crushing, the must was cold soaked for gentle color, flavor and tannin extraction. To bridle the “mountain tannins”, Chris added small amounts of oxygen into the wine with two to three "splashing pump-overs" a day during the primary fermentation in stainless steel tanks. In-barrel malolactic fermentation rounded the acidity and softly integrated the vanillin character of the new French oak barrels. To further enhance the wine’s elegance, we racked the wine three times during its 20 months of barrel aging
(From «nv» Vintage) Classic Cabernet in every sense of the word! Cassis, black cherry, tobacco briar and toasty, vanilla oak are only the beginning. Jammy fruit flirts with bitter chocolate, and the whole is complemented by a violet-scented bouquet. After ten years of production, this Cabernet has hit its stride and each vintage claims its own set of admirers.
Connoisseurs' Guide to California WinesStrident ripeness and intense oak are the two legs upon which this bottling is somewhat perilously balanced, and convincing Cabernet character never quite comes into play. Fairly rich, but also tannic, tangy and shot through with peculiar suggestions of dill, the wine is more enigma than solid success and its future is far from certain.