Even without color it’s the darkest red you’ll see #CarnivorCabernet
We selected a large portion of the fruit for our Cabernet Sauvignon from premier vineyards in Lodi, a leading California winegrowing region for over 150 years. Lodi offers ideal conditions for growing intensely ripe grapes with great natural acidity and fruit-forward characteristics. The 2013 growing season allowed an early October harvest at peak ripeness for Cabernet grapes, which showed bold, signature varietal character and desirable dark fruit flavors.
Following a brief cold soak to encourage extraction of color and tannin from the fruit, the must was fermented at 88-92°F for four to six days. The wine was then aged on oak until Cabernet’s naturally firm tannins were softened and the wine structure was balanced. We added a small amount of the boldest Petite Sirah grapes with the deepest color to enhance the wine’s color and structure. The finished wine has a round, plush mouthfeel and signature bold flavor.