Intense aromas of dark berries, currents and plums lead into concentrated layers of cassis, cinnamon, nutmeg and Christmas cake. A beautifully balanced structure is matched by a juicy mouth feel. Soft tannins and seamlessly integrated oak provide depth to this refined and complex wine.
||55% Estate Cabernet Sauvignon, 22% Estate Merlot, 15% Estate Cabernet Franc, 8% Estate Petit Verdot
||Santa Ynez Valley
||Thursday, October 11th 2012/ Tuesday, October 23rd 2012/ Saturday, October 27th 2012/ Tuesday, November 6th 2012
||191, 337, 4, See, 181, 332 and 400
||De-stemmed, cold soaked, open top fermentation, punch down, 100% Malolactic fermentation
Each lot for the V Cuvee blend were hand sorted then de-stemmed and cold soaked for 3 to 5 days. Fermented in open top fermentors and gently punch down by hand twice a day. The wine was then pressed off skins then racked to French barrels to age. After aging, each lot and barrel was specially selected to create our Bordeaux blend. The selected barrels were then blended together and bottled unfined and unfiltered.