The wine:
The 2002 Cabernet Sauvignon expresses what I believe only Napa Valley can give to Cabernet. Grown at 1,300 feet above the valley floor, the grapes were picked at 24.9° brix, de-stemmed and “cold macerated” for 72 hours, and then fermented on the skins for a total of 28 days. The wine was aged in a combination of 40% French Nevers, 40% Hungarian and a small amount (20%) of American Oak for 20 months. This vintage is composed of 88% Cabernet Sauvignon with 6% Merlot and 6% Cabernet Franc to soften the palate.

Tasting Notes:
Due to the extended maceration, the tannins tend to be soft, yet it is a big mouthful of Cabernet with nuances of tobacco and black cherry with “layered” flavors of nutmeg and cinnamon due to the combination of oak. We believe this to be a classic Cabernet that only the “terroir” of Napa Valley can produce.

Production:
750 cases produced

Food Recommendation: Beef, Poultry

Cheese Recommendation: Strong cheese