Cabernet Sauvignon
10% new Taransaud French oak hogsheads. Remainder in one to seven-year-old French oak hogsheads.
The many parcels making up this wine were crushed into and fermented in open top vessels, with regular pump overs (three daily over peak fermentation) to extract color, flavor and tannins. Average time ‘on skins’ was 14 days. The batches were then drained and pressed to tank and then racked to barrel for oak maturation.
Red
Bouquet explodes with black currant, smoked hickory, glazed currents, aniseed, tar with a touch of cloves and cut mint.
The palate starts out with drive and a thick sway of primary and robust fruits, this does make you guess and it's all laid out with a beautiful clean exposure of strong fruits across the mouth. The tannins are well integrated and offer a nice dry twist to the late palate.