WINEMAKER’S NOTES: We picked the Cabernet grapes very late due to
the early drought and the grapes didn’t develop early. We wanted phenolic
ripeness, so we waited, just before the birds got out of control. Picking this late,
we achieved that, and only dried the grapes for 2 weeks. After maceration the
wine was put into 2nd fill French oak barrels to ferment and age for 16 months.

SOMMELIER’S NOTES: I have a love/hate relationship with Cabernet
Sauvignon. I feel it needs a lot of love from the grower and even more from the
winemaker to make itself known. This one I can love. The nose is of ripe plum,
red cherry, Chambord and cardamom. The palate is full-bodied with some
serious weight, kirsch, swiss herb candy and vanilla notes. Striploin, started in
cast-iron and finished in the oven, with a baked potato loaded up.