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Wine Details
Price:
$22.00 per bottle
Description:
The 2001 Cabernet Sauvignon estate fruit was hand harvested and allowed to cold soak in the cellar three days before fermenting in small 200-gallon lots. The must in the open top fermenting bins were punched down by hand twice daily for approximately 20 days then pressed in a small oak basket bladder press. The small press squeezes gently, slowly building pressure to avoid harshness in the finished wine. The result after twenty-four months aging in French oak barrels are multi-layered dark fruit components mixed with anise and lingering peppery finish.
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