By : Barefoot
About 100 kilometers from San Francisco and sitting at the foot of the Sierra Nevada Mountains, California’s Central Valley produces Cabernet Sauvignon fruit of outstanding quality. The consistent favorable weather conditions create an environment during the growing season in which the grapes enjoy plenty of hang time. This area enjoys the benefits of the natural protection and favorable microclimate influenced by the mountains, its soil is rich in minerals.
An above average cool and damp spring lead to fertile growth of the vine and development of the fruit during the early summer. The grape canopies were managed to allow just the right amount of sunlight on the fruit. The warm days resulted in ripe and dark fruit aromas and tastes.
The winemaker hand chose the yeast and used warm fermentation on the skins to extract maximum colour and mouth-feel compounds. The grapes were aged on French and America Oak after fermentation to develop the dark fruit flavours and toasted brown spice notes. The fresh cool fruit and ideal fermentation conditions and just the right amount of care and handling resulted in a delicious wine.
|Aroma||Definitely a fruity wine. Plenty of blackberry jam, and vigorous swirling brings out aromas of black pepper and dusty soil (that adds complexity and is a good thing)|
|Food Pairing||Beef, BBQ food, chicken and pizza|
|Palate||Medium body, light tannins that are designed to be instantly approachable, and light acid|
|Wine's Type||Red Wine|
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