2016 Red Mountain Cabernet Sauvignon
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After harvesting very early on the grapes for this wine were destemmed at the winery and transferred to tanks. Fermentation occurred at 85°F to 90°F in small-lot, stainless-steel tanks. During fermentation, pump overs and punch downs in combination with timely rack and returns were used for seed removal to remove harsh seed tannins and to give intense extraction of color and flavor. Malolactic fermentation was completed to soften the acid level and create a complex mouth feel. All lots were barrel aged in 225 and 265-liter barrels for 18 months in a combination of new and used French 83% and American 17% oak barrels, of which about 66% were new.
Our 2016 Red Mountain Cabernet Sauvignon starts with an elegant nose of plum and dark ripe blackberries. These characteristics are amplified on the palate with big, bold flavors of dark cherry sprinkled with toasted oak, leather and vanilla. This wine has a beautiful structure, firm tannins and abundant mouthfeel that is great as a standalone wine and even better with any hearty meal.