The grapes for this Cabernet Sauvignon are from the Barchuk Vineyard, right next to Mayacamus. The high elevation vineyard (2000’) creates a struggle for the 25+ year-old vines and results in fine tannins and pure, focused fruit. Highly perfumed, with aromas red and black fruits along with hints of dried flowers and toasted oak aromas lead to a palate of cherry, cassis, plum, and blackberry compote complemented by flavors of vanilla, mocha, baking spice, and cedar.
Grapes are hand-harvested, destemmed, and hand-sorted. Cold soak lasts for 3-5 days, followed by approx. 14 days of fermentation with 3 daily pumpovers. Fermented to dry on skins with an additional 7 to 14 days extended maceration to optimize the flavor, mouthfeel and tannin structure of the wine. Drained, pressed, and transferred to French oak barrels for malolactic fermentation and ageing. The wine is aged for 22 months in 100% new French oak.
This high-altitude vineyard produces a wine with a perfumed nose of red and black fruits along with hints of dried flowers and toasted oak aromas. The palate displays cherry, cassis, plum, and blackberry compote complemented by flavors of vanilla, mocha, graham cracker, baking spice, and cedar. Concentrated and layered with a smooth mouthfeel, boasting polished dusty tannins throughout and an exceedingly long finish.
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