This is a very restrained wine, one where the fruit is evident, but also the earthiness of the volcanic soils and a deep minerality running through the wine make themselves known. It is also a very tactile wine. Using concrete as a tool is known to add a level of viscosity to a wine and that is undeniable here. Comprised of mainly Cabernet Sauvignon, there is 34% Merlot added in. The wine was fermented in three different ways - oak barrels, stainless steel tanks and concrete eggs. After these separate fermentations were completed the wine was then blended together, and then aged in barrel as well as five additional months in concrete eggs. The result is an unusual but captivating wine that offers plum, boysenberry, loganberry, light vanilla, macerated black cherry and a deep earthy and mineral component you rarely find in Cabernet in this quantity. 1,987 cases. ORIGIN: Sonoma Valley. ALCOHOL: 14.3%
