| Tasting notes |
| Rich in color and flavor, this oak-aged Cabernet Sauvignon offers aromas of blueberries, blackberries, black pepper and chocolate, with a hint of toasty oak, soft tannins and a dry finish. |
| Wine maker notes |
| Cabernet Sauvignon is fermented and aged in the traditional red wine method: fermentation in stainless steel cooperage on the skins at temperatures above 75 F (24 C). After fermentation, the wine is separated from the skins and a portion is moved into a combination of French and American oak barrels for extended aging. Just prior to bottling, the alcohol is gently removed by cold filtration.
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| Technical notes |
| Technical Data
Ethanol: < 0.5% by volume
Varietal Profile: > 75% Chardonnay < 15% Pinot Noir < 10% blend
Serving Size: 100 ml
Calories/Serving: approximately 20
Cases Produced: 20,000
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| Other text |
| At its optimum maturity eighteen months after bottling, it can be enjoyed immediately or held for up to five to seven years. |
| Food pairing |
| Serve with beef, lamb, and heavily sauced pasta dishes.
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