Winner of the 2009 Virginia Governor’s Cup our Cabernet Sauvignon was hand picked and hand sorted to ensure the best fruit was used before the crush. After an initial cold soak period, the must was allowed to warm up naturally and fermentation was completed in stainless steel tanks over 4 days with regular pump overs. The must underwent further maceration for two weeks to increase tannin extraction after which the juice was pressed and transferred into French and American oak barrels. Prior to bottling the Cabernet was blended with 25% Merlot for additional complexity and improved mouth feel creating a finished product with a rich and inky color. Blackberries, cassis, and cedar dominate the nose with some slightly smoky nuances from the oak. The palate is richly tannic with flavors of black cherries and plums and a full-bodied mouth feel. This wine will benefit from aging and can easily be laid down for 10 years.
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