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Burgundy red in color with initial aromas of cinnamon spice and graham cracker giving way to pencil lead and roasted nuts, turning into roasted red raspberry and black licorice. The palate is silky and has a great arc, full of roasted red fruit, raspberry, and a note of plum in the mid-palate. Winery Exclusive.
 

HARVEST & WINEMAKING

Most of the Cabernet Franc and all of the Cabernet Sauvignon grapes came from our Tonella Vineyard in Rutherford, harvested on October 4 at 25.5 Brix and on October 12 at 26.2 Brix, respectively. The remainder of the Cabernet Franc was harvested from the Stagecoach Vineyard in Atlas Peak on October 21 and 23 at 25.2 and 23.5 Brix. The fruit was hand sorted before a two-day cold soak. The lots were inoculated with an assortment of French yeast strains and fermented cool, with gentle pumpovers 2-3 times per day. The wine underwent malolactic fermentation and was aged 16 months in barrel before being bottled in June 2011. The wine then aged in our underground cellar until its release in April 2012.