Maxville Lake 2014 Cabernet Sauvignon, Napa Valley

Our Cabernet Sauvignon underwent a 7-day cold-soak followed by a warm fermentation to extract lush texture. The wine was left on skins for one week after primary fermentation finished. Malo-lactic fermentation was done in barrel; the wine was racked once post-malo and once pre-bottling. The wine spent 18 months in French oak barrels, 60% of which were new."Rich in blackberry jam and chocolate, this wine offers a wealth of dusty underbelly and tightly wound tannin and toasted oak. Around those richer rewards are brighter elements of cassis and currant, finished in zippy acidity."