Winemaking

These Cabernet Sauvignon grapes were aged in stainless steel vats, using select yeast, at a maximum of 15-17 Celsius for 14-20 days, to reduce oxygen exposure, and preserve the acidity and freshness of a Cabernet Sauvignon grape.

Tasting Notes

This medium bodied, violet color, fruit forward wine is filled with aromas of strawberry, respberry, and black currant. A touch of spiciness on the palate, with a well-balanced fruit and rich finish.

Food Pairing

Best enjoyed at 16°C, with steaks, tomato-based pasta dishes, roasted lamb and portobello mushrooms.