This Cab was treated to 200% new oak, resting for 34 months in the first set of two barrels and then another 11 months in a new set of barrels. The wine sucked it all up seamlessly. Aromas of dried herb, light fennel and mint play up against the dark red fruit of the nose. The palate meanwhile is loaded with umami character, giving a savory edge to the roasted black plum and purple flower flavors.
This Cab was treated to 200% new oak, resting for 34 months in the first set of two barrels and then another 11 months in a new set of barrels. The wine sucked it all up seamlessly. Aromas of dried herb, light fennel and mint play up against the dark red fruit of the nose. The palate meanwhile is loaded with umami character, giving a savory edge to the roasted black plum and purple flower flavors.
This Cab was treated to 200% new oak, resting for 34 months in the first set of two barrels and then another 11 months in a new set of barrels. The wine sucked it all up seamlessly. Aromas of dried herb, light fennel and mint play up against the dark red fruit of the nose. The palate meanwhile is loaded with umami character, giving a savory edge to the roasted black plum and purple flower flavors.
This Cab was treated to 200% new oak, resting for 34 months in the first set of two barrels and then another 11 months in a new set of barrels. The wine sucked it all up seamlessly. Aromas of dried herb, light fennel and mint play up against the dark red fruit of the nose. The palate meanwhile is loaded with umami character, giving a savory edge to the roasted black plum and purple flower flavors.