Notes of rainier cherries, currants, elderberries, incense, forest floor, and dried herbs with bright acidity, adding freshness and verve to the long persistent finish.
85% Cabernet Sauvignon 15% Merlot. Fermentation took place in small fully jacketed stainless steel fermenters after a 48-hour cold soak at 55°F. The stainless steel fermenters showcase the purity of the fruit while preserving freshness and allowing the terroir to shine through. Maceration lasted 8-14 days at a maximum temperature of 92°F. Malolactic fermentation took place in barrel and finished up in late winter. The wine was aged in 50% new oak barrels and 50% one-fill oak barrels with minimal racking for 18 months before bottling.