FIVE GENERATIONS OF CLASSIC VARIETALS
rooted in tradition
Cabernet SauvignonFermented 12 days on the skins at 90°F. Pumped over three to four times daily. 18 months in French and American oak barrels. Multi-layered flavors of dark plums and black berries with gentle tannins.
Cabernet Sauvignon, Cabernet Franc, Petit Verdot ALC 13.5% RS 0.30% pH 3.59 TA 0.52% |
ChardonnayHand harvested and moved through a 58°F fermentation using a Chardonnay yeast to enhance the bright fruit character. Aged six months in neutral French and American oak barrels. Complex citrus fruit flavors and aromas with a slight hint of oak highlight this crisp, clean release. The light straw color hints at the fresh, appealing flavor profile and delicate oak accents. 100% Chardonnay
ALC 13.0% RS 0.38% pH 3.51 TA 0.61% 90 Points, June '20 Anthony Dias Blue 91 Points, BEST BUY, Wine Enthusiast, June '18 (v. '16) |
Pinot NoirHand harvested and moved through an 82°F fermentation using a Burgundy yeast to enhance the bright fruit character. The cool fog and bay breezes created a moderate vineyard climate resulting in a multi-layered, fruit driven wine with age softened tannins and a pleasant balance of fruit and oak. Aged 18 months in new and neutral French and American oak barrels. 94% Pinot Noir, 6% Syrah
ALC 13.0% RS 0.50% pH 3.63 TA 0.55% 89 Points, June '20 Anthony Dias Blue (v.'18) |