Primary fermentation over a period of 12-14 days. It was then pressed and transferred to barrel where malolactic fermentation occurred naturally. Aging for 16 months in French oak, 40% of which was new – Taransaud, Sylvain, Nadalie barrels.
This wine comes from several key vineyard sites on the west side of the Paso Robles AVA including Adelaida, Templeton Gap and York Mountain where soils are rich in limestone. The hillside aspects are influenced by the Pacific Ocean.
This Cabernet Sauvignon is deep, purple-ruby in color with aromas of black plum, cherry, and earthy notes. A juicy entry on the mouth delivers plush and fine tannins with great opulence and velvety texture.
This wine would pair well with a nice lamb shank, bbq ribs (not too spicy) and a juicy hamburger!
