Description
Following a brief cold soak to encourage extraction of color and tannin from the fruit, the must was fermented between temperatures of 88-90°F. The wine was then aged on French and American oak until the tannins were softened and the wine structure was balanced. The estate then blended Cabernet Sauvignon grapes to enhance the wine’s color and structure, and Merlot to give this wine a soft mouthfeel.
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