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.


FERMENTATION: Split, 85°F, malolactic.

RS: 0.6%

Food Pairing

Beef tenderloin, pork molé.