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The grapes for our North Coast Cabernet Sauvignon were selected from vineyards in Lake, Sonoma and Mendocino Counties. Upon arrival at the winery, the grapes were destemmed and crushed prior to fermentation in stainless steel tanks at a maximum temperature of 90°F. Following fermentation, this wine underwent malolactic fermentation to soften the mouthfeel before aging on French oak.
In 2014, we selected the grapes for this wine from three North Coast counties each carefully chosen to add a different layer of complexity to the final Cabernet Sauvignon. The majority of the fruit was sourced from Lake County, while the balance came from Mendocino and Sonoma counties. Lake County’s warm temperatures and volcanic soils contributed ripe flavors and deep, rich palate, while Mendocino and Sonoma provided Cabernet grapes with subtle flavor and firm inherent acidity.