blackberry, bright red currant, savory herb & sweet pipe tobacco
The grapes for this wine come from our Estate Vineyards in the Horse Heaven Hills. The Cabernet Sauvignon hails from Spice Cabinet, Cavalie, Eagle & Plow, and Big Tee-Pee. The Syrah from our Milt's and Spice Cabinet Vineyards and the Merlot from Spice Cabinet and Dead Canyon Vineyards.
These grapes were sorted in the vineyard with the selective harvest on our Pellenc haresters. The fruit was not crushed in order to preserve as much whole-berry as possible. At the winery, individual lots were fermented in stainless steel tanks. Twice daily pumpovers allowed gentle extraction of color and tannin. After draining the wine and pressing the skins, the wine was racked to a blend of French and American oak barrels for malolactic fermentation. The wine was aged in barrel for 20 months before being blended together for bottling.
77% Cabernet Sauvignon, 13% Syrah, 9% Merlot, 1% Petit Verdot