Palate
High tannins with smoky oak and dark cherry flavors with a long and persistent finish. A robust wine!
Growing Conditions
This new vintage of Cabernet Sauvignon is made from grapes grown in Washington State, whose hot dry summers produce excellent fruit.
Winemaking
FERMENTATION: Split, 85°F, malolactic.
RS: 0.6%
Food Pairing
Beef tenderloin, pork molé.