Tasting Notes

The wine is led with dark chocolate, black cherry, melted licorice, alder, forest floor, cassis, and cigar box. On the palatte it’s chewy and dark, but not heavy and soupy. It has a lot of energy to it; a really vibrant, raw, honest Cabernet

The Wine

We have been waiting for the right vintage to make a straight Cabernet Sauvignon and decided that the small, concentrated berries this vintage made it the perfect year to start. All the fruit for this wine comes from sustainably farmed Goose Mountain vineyards which is a spectacular vineyard contiguous with the renowned Red Mountain AVA (though we think our fruit is better!). The higher elevation and steeper slopes mean cooler nights and poorer soils relative to Red Mountain, which is ideal for world class grape growing. The Cabernet Sauvignon was de-stemmed and then fermented with native yeast, followed by the wine being on its skins for 35 days (fermentation being about half that time). We make this wine without any intervention to preserve the honesty and integrity of the fruit and place. We had access to some beautiful Goose Mountain Syrah that we thought would add complexity and spice. We fermented the Syrah with native yeast and whole cluster and blended it together with the Cabernet Sauvignon right before we blended and moved all the wine to old barrels. In the barrels, we were looking to soften and concentrate, not to add toast and vanilla thus the choice of used neutral barrels. The resulting wine has intense black currant, espresso, black olive, and dusty herbs with broad shouldered structure.