This is our second vintage of producing a single varietal Cabernet Sauvignon. We only make this wine when the vintage represents the vineyards full potential. 2021 was an excellent year in which we crafted this Cabernet Sauvignon from the best rows of the vineyard. The primary aromatics are black cherry and black currant accompanied by rich earth, barrel spice, herbs de Provence, cedar, and kirsch (cherry brandy). The palate is a medium-plus body. A rush of fresh red fruit and refreshing acidity is balanced by integrated tannins, with a rich and juicy finish.

Fermentation and processing:
This wine was hand-picked on the very last day of harvest in late October. Only the best fruit was chosen from different lots of Cabernet Sauvignon. The wine was pumped over twice daily for three to four weeks during fermentation in 40hl oak vats. A combination of both stainless steel and 40hl French oak were used for fermenting. For added complexity, maceration on skins post fermentation was done in periods of 15, 20 and 40 days. Wine was aged 27 months in new 225l French oak barrels.

Food pairing:
NY strip with dried cherry sauce. Lamb lollipops with fresh rosemary - made famous by wine club member Ken Hernandez. Herb marinated grilled pork tenderloin or even try Ikea meatballs with Lingonberry jam!

Veggie: Toasted gnocchi with morel mushroom sauce
Holiday: Beef Wellington with Coal roasted carrots with pistachio butter