2004 Cabernet Sauvignon
The wine fermented with native yeast in stainless steel tanks. Lots of gentle pumpovers, an extended maceration of almost 40 days and malolactic fermentation with native bacteria completed the process. The wine was barreled in 80% new French oak for 18 months and bottled unfined and unfiltered. These simple procedures showcase the terroir of the vineyard.
The finished wine bursts with ripe blue and black fruits and is underscored with lots of spice. The mouthfeel is soft and supple without being flabby. There’s just enough natural acidity to maintain interest across the palate and be a worth foil for any rich and robust dish. Of course, feel free to sip the wine by itself while savoring the company of friends or one of life’s little successes.
