“The 2018 Cabernet Sauvignon was harvested by hand in mid-September through October, before the fruit was sorted and destemmed to prepare for fermentation. A combination of vessels was utilized including concrete (60%), stainless steel (30%), and neutral French puncheon (10%). Fermented dry, the wine was racked into large format foudre for 20 months, then neutral French oak barrique for 12 months prior to bottling. The wine is characterized by florals of fresh violet and lavender, fruit notes of raspberry, blackberry and currant, and underpinned by secondary tones of leather, menthol, and cedar.”