Winemaking Notes  The fruit for the 2009 vintage was picked between September 21st and October 23rd, 2009, with an average Brix at Harvest of 25.7. After 7-9 days of fermentation on the skins, the resulting wine was pressed and finished fermentation in Stainless Steel tanks. The wine was then aged on new and used French and American Oak for 4-6 months.

Tasting Notes  The 2009 Cabernet Sauvignon is purple-red in color, with a bright hue. The nose is filled with mocha, chocolate, and caramel - contributed from oak aging. Blackberry and Blueberry fruit is also evident. The round creamy mouthfeel is accompanied by red and black berry fruit flavors. The finish is a long pleasant combination of fruit and oak.