Winemaker Notes

Open-fermented, plunged three times daily, before 17 days on skins, just shy of 19 months in barrel plus another 5 months of settling prior to dispatch, the result is a lustrous Cabernet. Crushed black plums that meld effortlessly with cassis, violet, black cherry incense, and a veiling of bay leaf tannins. There is so much glycerol, that it is already drinking at a premium. Sweet smelling and inviting. However, my suggestion is to test your patience, cellaring it for another couple years or better yet, go for it, with a good swirl in the decanter.