Fermentation took place in open-top fermenters, with 2 to 3 punchdowns per day to ensure even extraction. A long and slow fermentation process, with 22 days of skin contact, allowed for maximum flavor development without excessive astringency. The lower fermentation temperatures preserved the wine's fruit-forward character while maintaining a smooth texture.

The wine was aged for 11 months in a combination of very tight-grained barrels: 45% new French oak and 12% new American oak, adding structure and complexity to the wine.

Awards

• Silver Medal – Idaho Wine Competition

Tasting Notes
This full-bodied Cabernet Sauvignon showcases flavors of black cherry, baking spice, nutmeg, and allspice. The tannins are firm yet well-integrated, providing a drying sensation that complements the wine’s bold structure. Smooth and approachable now, this wine promises to age beautifully over time, gaining further depth and refinement.