After the grapes were gently hand-harvested, de-stemmed and crushed, the Cabernet Sauvignon fermented in stainless steel tanks with an extended post-fermentation maceration. Malolactic fermentation with French oak, combined with 13 months aging (45% new French oak), helped to marry the wine’s flavors and tannins. During blending, Tony looked to other complimentary varieties, like Petite Verdot and Zinfandel, to enhance the Cabernet’s deep colors, supple silky tannins, and flavors of vibrant black cherry, candied blackberry, with a hint of coffee, dark chocolate and spice – all leading to a lingering and delightful finish
North of San Francisco, between the Mayacamas and Vaca Mountain ranges, lays the Napa Valley. Despite being one of the smallest winegrowing regions in the world, Napa Valley abounds with complexities due to its undulating topography ranging from breeze-blown flatlands near sea level and rolling hills at the southern end, to steep hillsides rising up to Mount St. Helena at the northern border. The differences in soil composition throughout the valley and variances in cooling breezes, sun exposure, and daily temperature swings create a great number of distinct microclimates for a region so small.