2010 Reserve Cabernet Sauvignon

The Winemaking

Under the supervision of winemaker Alison Doran, our field crew carefully pruned and groomed each vine to yield the best fruit possible. We hand picked and sorted each cluster on the day of harvest and delivered the fruit to the crush pad in just a few hours. Following a four day cold soak, we carefully controlled the yeast fermentation to ensure the wine was completely dry. After the initial fermentation, the wine was kept in contact with the skins and pulp and a second fermentation, a bacterial process, was induced to generate softness and viscosity. The new wine was placed in an assortment of the best quality French and American oak barrels. Our procedures require very gentle handling of the wine from vineyard to bottle, a process we consider vital to our standard of quality. For this vintage, we continued to field blend our Cabernet Sauvignon with our own Cabernet Franc, and later blended a small amount of our Estate Merlot into the Cabernet, thereby adding to the complexity of the wine.

The Wine
Dark garnet color and aromas of rose petal and vanilla give way to an explosion of ripe, mouth-filling black cherry and raspberry with a hint of mocha. Gentle tannins are present throughout, creating an opulently sensuous texture on the palette.