concentration to the wines. This cabernet was punched down and pumped over in small stainless steel tanks three or four times per day. Fermentation length varied between one and two weeks. After gentle pressing and racking, this wine was moved to new French chateau barrels (96%) and new American oak(4%) for aging. The wine was bottled unfined and unfiltered on May 10 and 11, 2000. This cabernet is integrated with spicy new oak, generous black fruits, great texture and a deep purple color. The wine is beautifully proportioned with a long finish of cassis, chocolate and toasted oak. This cabernet will benefit significantly with additional bottle age and will easily age for twelve to fifteen years with proper storage.
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