The grapes for our Cabernet Sauvignon were gently destemmed, but not crushed, leaving a significant portion of whole berries for fermentation. A full eight to ten days of contact between the grapes and the skins allowed us to extract intense color and flavor before fermentation. After primary fermentation, the wine completed malolactic fermentation to soften the acid structure and add complexity.
orange on the nose, slightly oily on the palate, glass coating. Has legs, purple/ black at rim
decent table wine. nice start, but finishes a little dull. reasonably complex.
Awesome, great for price. Smooth, robust, complex. We had 2008 vintage
Wine Spectator(1998 Vintage) Rating: 88/100 - As reviewed by Wine Spectator on 12/31/01