The clusters were hand picked in the cool of the morning and meticulously sorted at the winery. Four days of cold soak, followed by a warm fermentation and extended maceration maximized the extraction of color and flavor and softened the tannins. The new wine was transferred to French oak for malolactic fermentation and aging, ensuring seamless integration of fruit and oak.
Cabernet on a grand scale. Classic aromas of crème de cassis, black cherry, vanilla, chocolate mint and tobacco anticipate rich, palate-coating of dark berries, crème brûlée, anise and turned earth. The long, satisfying finish is framed by firm, polished tannins promising even greater complexity with age.
(Aug 8, 2013 at 8:58 PM)
Pairing The Reserve Black Cabernet with an awesome entrée from Chef Brendan Mica at Cuvée in Napa Great wine. We will recommend back in Canada.
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