The Cabernet Sauvignon was harvested and fermented separately, whole berry (stems removed) in stainless steel tanks also with native yeast for both primary and secondary fermentations. From beginning to end, the Cabernet and Syrah were on their skins for 35 days on average. Fermentations proceeded slowly and the wine sat on the skins post fermentation for a week or so for additional extraction. This sort of slow, small batch winemaking is almost unheard of at the scale that we produce. It brings an intensity and richness that belies the low level of alcohol (13.9%) and price point. The resulting wine is bold, rich, and textured but not over the top – it remains wonderfully restrained and focused. Aromas of black cherry, blackberry, and earthy, savory notes of tobacco and herbs, vanilla, and cocoa. A full mouthfeel with a long and supple finish. It's an intense dark blue / purple in color with tremendous purity, depth, and focus. Tannins are elegant, and refined. 

Pairs with Pasta, Veal, Beef, Poultry.