The grapes were hand-harvested and fermented with native yeast in open top fermenters. The resulting wine was aged for 30 months in French oak barrels and bottled unfined.
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This Cabernet showcases its sophisticated charm from the first whiff, with deep aromas of boysenberry preserves laced with creamy cocoa, oak notes and fresh cut cedar. A bright entry exposes spice-laced blackberry, acai berry and black currant with dark ripe Bing cherry and cigar box joining mid-palate. The richly spiced texture and silken mouthfeel meld with supple tannins and oak, giving the wine a sense of harmony and finesse.
This wine is easy to pair with most red meat entrees, but is especially delicious with venison tenderloin, or a garlic-rosemary dijonnaise encrusted rack of pork served with oven-roasted sweet potatoes.
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