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VARIETAL: Cabernet Sauvignon
VINEYARD: Blend of wines from multiple vineyards throughout Napa Valley, all of which had Steve’s hand in both the farming and the winemaking.
VINIFICATION: Fruit was hand-harvested in small lots and fermented at low temperatures. It was punched down or pumped over twice per day. The Matthiassons don’t strive for a high rate of extraction, instead choosing to preserve freshness and high-toned aromatics. Since the fermentation temperatures were cool, the fermentation was long and slow, lasting for between two and three weeks. The wine was aged for 20 months in mostly used barrels with a few new barrels included for spice.
1700 cases produced
TASTING NOTES: The nose shows abundant red fruits, lots of bright cherry along with blackberry, cranberry, mulberry, and framed with hints of mineral/herbal character such as graphite, cedar, and pencil shavings. The palate is vibrant and fresh, with medium tannin and beautiful acidity. This wine will age beautifully, but is ready to drink right away.