Overview: The grapes for this Cabernet Sauvignon are from the Barchuk Vineyard, right next to Mayacamus. The elevation is 2000’ which creates a struggle for the vines and results in fine tannins and pure, focused fruit. Sedimentary, well drained soils with very low yields (2.5 tons per acre). The vines are 25 years old on average, with clonal 5. Grapes are hand-harvested, destemmed, and hand-sorted. Cold soak lasts for 3-5 days, followed by approx. 14 days of fermentation with 3 daily pumpovers. Fermented to dry on skins with an additional 7 to 14 days extended maceration to optimize the flavor, mouthfeel and tannin structure of the wine. Drained, pressed, and transferred to French oak barrels for malolactic fermentation and ageing. The wine is aged for 22 months in 100% new French oak.
Tasting Notes: This high-altitude vineyard produces a wine with a perfumed nose of red and black fruits along with hints of dried flowers and toasted oak aromas. The palate displays cherry, cassis, plum, and blackberry compote complemented by flavors of vanilla, mocha, graham cracker, baking spice, and cedar. Concentrated and layered with a smooth mouthfeel, boasting polished dusty tannins throughout and an exceedingly long finish.
Pairing: Beef and venison
Points: 93, Wine Enthusiast
Format/ABV: 750 ml/14.20%
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