The complexity of this wine is entrancing. Floral aromas of dried rose petal, Earl Grey tea and molasses mingle well with a mineral and graphite component. Flavors of strawberry jam, rhubarb, black cherry and black licorice blend seamlessly with the sweet oak. Well balanced tannins flow to a long, lingering finish with fine acidity.
We have worked with the Herrera family for over 12 years. Throughout this time, Rolando Herrera has brought to us various opportunities to source fruit from top wine growing regions. His Coombsville vineyard is just one source where we have found a quality and expression that upholds our style but which also offers another viewpoint on Cabernet Sauvignon.
All of our fruit passes through a small de-stemmer and is never crushed. We then bleed about 10% of the juice to allow for an increased ratio of skin to juice which adds structure, mouthfeel and color to the final wine. After 3 days of cold soak, the juice is inoculated and ferments for approximately 14 days. The wine is then pressed into tank and allowed to settle for 24 hours. The wine is then racked clean into 100% French oak barrels where it passes through malolactic fermentation and then ages for 20 months prior to bottling.