80% Sauvignon Musqué (Block 63) and 20% Sauvignon Blanc (Block 64). From our certified-sustainable estate Red Cedar Vineyard. The wine is a bright straw in color, with aromas of cut-grass, passion-fruit, pear, and melon. Its flavors are of citrus with some chalky minerality. Firm acidity follows a balanced mouthfeel into a zesty, well-rounded finish. The mild, even, 2012 growing season produced wines that are well-rounded with expressive fruit flavors. The grapes for this wine went directly to press at the winery. The juice was then cold settled for two days before racking off the heavy lees prior to fermentation. 96% of the wine was fermented in temperature-controlled stainless steel (to preserve aromatics and keep fermentation rates slow); 4% fermented in neutral French oak (to add a viscous mouthfeel and spice complexity). After fermentation, the wine was racked off the heavy lees and aged on the fine lees for three months prior to blending.
Aromas of jasmine, sweet fennel, marzipan and lime zest. Flavors of young mango, starfruit and lime with a bright acidity in the mouth. Perfect with grill white fist with fruit salsa as in Southeast Asian or Caribbean food.
Aromas of ripe black cherry, cedar, tobacco, vanilla bean, and a hint of black pepper. This full bodied wine has the flavors of black current and bing cherry as well as a hint of cracked black pepper. Pairs well with a well black pepper crusted ribeye steak.
87% Cabernet Sauvignon, 11% Petit Verdot, 2% Malbec. From our certified-sustainable estate Red Cedar Vineyard. Deep purple/dark red color. Aromas of dark Bing cherry, black currant, and hints of cedar and sweet vanilla . The wine is rich, full bodied and has sweet black cherry and ripe plum fruit flavors with licorice undertones. This Cabernet has chewy but rounded and smooth tannins and finishes with warm toasty notes. 100% of the fruit was destemmed, then moved directly to stainless steel fermenting tanks without crushing. The must was cold soaked for 3 days at 50F before inoculation with yeast. Fermented in temperature controlled stainless steel tanks. The new wine was pressed at dryness, after 17 days maceration and fermentation. It was racked off its gross lees after 3 days settling, then innoculated for malolactic fermentation. It aged 10 months in a combination of French and American oak.
Aromas of fresh anise, violets, orange zest, cinnamon stick and plum fruit. A plush mouthfeel with spiced plum and fresh blueberry fruit flavors. Finishes toasty sweet tobacco, moderate tannins, and an acidic back bone. Pairs well with lean meats or rustic flavored foods.
Bright magenta/purple color. Aromas of fresh anise, violets, orange zest, cinnamon stick and plum fruit. The wine has a plush mouthfeel with spiced plum and fresh blueberry fruit flavors. The finish is toasty with sweet tobacco, moderate tannins and an acidic back bone that will bring you back for more. The wine pairs well with lean meats or rustic flavored foods.
Aromas of ripe blueberries, mulberries, loganberries, graphite and black pepper. Rich and full-bodied with sweet, ripe juicy wild blackberry and huckleberry fruit flavors. Pair well with braised full flavored meats and dark chocolate.