2006 Cabernet Sauvignon
Clones 04 and 337. Alcohol 14.5%
The wine was fermented in small bins and punched down by hand. It underwent malolactic fermentation and was aged in French Oak for 2 years. The wine is a blend of 84% Cabernet Sauvignon and 16% Syrah, which creates a balance between the structural characteristics and bramble of the Cabernet and the meaty wildness of Syrah. The wine has flavors of blackberries, black cherries, roasted beet with hints of cinnamon and clove. It is very full bodied, firmly structured and unfolds over time. Complex, fruit and spice driven with elegant balance, this wine has a rich mid-palate, supple tannins and a long finish. 882 cases were produced.
Clones 17 and 96. Alcohol 14.17%
It was whole cluster pressed, fermented in French Oak, underwent malolactic fermentation, and aged sur lies for 10 months. The wine has flavors of comice pear, Asian apple, white peach and toasted almonds. The wine is delicately balanced, with bright acidity and a crisp finish. 912 cases were produced.
Clones 17 and 96. Alcohol 13.2%
This wine was hand harvested was whole cluster pressed, fermented in French Oak, underwent malolactic fermentation, and aged sur lies for 1 year. The wine has flavors of bosc pear, apple, lemon zest and toasted hazelnut. The wine is silky with a supple texture, delicately balanced, with smooth crème brûlée flavors and a crisp lingering mineral-driven finish. 775 cases were produced.
Clones 174 and 877, Alcohol 14.4%
This wine was made from grapes that were hand harvested and whole cluster sorted. Then the grapes were gently crushed, fermented in small containers and punched down by hand. It then underwent secondary malolactic fermentation in the barrel and was aged for 2 years in French Oak. The wine is complex, with flavors of blackberries and plum with smoky notes. It is well-balanced, full bodied, silky smooth with supple tannins and a long finish. 1,185 cases were produced.