Wine Description

Made from 100% Cabernet Sauvignon, harvested in April. The wine is fermented and aged in stainless steel for 8 months, with an additional 3 months in bottle prior to release.

Tasting Notes

Deep ruby-red in color, this attractive Cabernet Sauvignon offers layered aromas of black currants, blackberries, anise, mocha and toasted oak. It is expansive on the palate, rich and mouthfilling with fine-grained tannins. This smooth, accessible wine is high versatile and would pair well with more than steak!

Vineyard Characteristics

Production area/name of vineyard:	Various vineyards in the Central Valley
Soil composition:	Volcanic and alluvial
Training method:	Espaldera
Elevation (feet):	660
Vines/acre:	1,600
Yield/acre (tons):	3.6
Exposure:	Northern/southwestern
Agronomist/Vineyard manager:	Ignacio Conca and Pedro Vega

Winemaking & Aging

Varietal composition:	100% Cabernet Sauvignon
Harvest time:	April
Winemaking consultant:	Dominique Delteil
First vintage of this wine:	1997
Number bottles produced of this wine:	192,000
Fermentation
Fermentation container:	Stainless steel tanks
Fermentation temperature (°F):	72
Length of maceration (days):	8
Aging
Aging container:	Stainless steel tanks
Length of aging before bottling:	8 months
Length of bottle aging:	3 months
Analytical Data
Alcohol:	13.5%
Dry extract (grams/liter):	28.7

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