A full body and firm but graceful tannins give the Cabernet satisfying fullness. The palate is rich in dark fruit—black cherry and fresh berry—and handsomely framed with subtle notes of spice, vanilla, oak and sweet tobacco. As a result, this wine makes an excellent compliment to grilled meats, spicy pasta sauces or with hearty after dinner cheese, and even a chocolate dessert.

After a good harvest, a winemaker wants to preserve as much of the natural flavor contained within the grapes as possible. The grapes were carefully de-stemmed, before crush, to limit the extraction of excess tannin. The must was immediately allowed to cold soak, a technique that enables it to concentrate additional flavor and character prior to fermentation. Once primary fermentation was complete and the wine had left on the skins and it underwent a secondary period of malolactic fermentation to further compliment its fruit-forward character.   It was macerated for 18 days total on the skins, and then barrel aged for 22 months in small oak barrels.  The blend was 50% new American oak and 50% older French barrels.  the wine was coarsely filtered and un-fined.  Bret recommends 2 -3 years cellaring.