A warm fermentation brings out the fruit character of Cabernet Sauvignon, so we fermented at 90 degrees Fahrenheit. After pressing, we aged it in american oak to balance the structure and fruit notes of Woodsy Lake County air, vanilla, and caramel.
This mountain top Cabernet boasts deep dark fruits with a complex and structured finish. Soft notes of chocolate and oak abound, balancing the dense cassis and blackberry in perfect harmony.
