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Winemaking The grapes were handpicked and delivered to the winery in small batches. The fresh juice went through alcoholic fermentation in stainless steel tanks at moderate temperatures, with a daily rack-and-return process. Free run juice only was used for this wine. It aged for 20 months in tight-grain French oak barrels (50% new, and 50% 1 year old barrels), and for another 12 months in the bottle at the winery’s cellars. Before bottling, the wine went through light filtration that left the liquid full of its natural flavors. Serving Suggestions The first cut that comes to our minds is chops. Lamb or beef, left with much of their fat on and generously seasoned. Other fatty and juicy cuts will do just as well. From the dairy section pick a few sharp, fully developed, mature cheeses to accompany this Cab. Tasting Notes This Cabernet offers a vivid bouquet of red plums, dark berries and vanilla beans, with notes of mint and eucalyptus. It’s very well-structured with solid acidity and ripe tannins. The wine displays a full body that offers a robust yet fine presence on the palate, and leaves long-lasting traces of flavor. The wine drinks very well now and will continue to develop and expand for the next 5-6 years.