Toasted Head Cabernet Sauvignon 2015

SKU:
2190752-1
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IT'S ALL IN THE DETAILS

This wine opens with ripe plum and dark berry fruits on the nose accompanied by a graham cracker toastiness from oak aging. On the palate this Cabernet focuses on ripe blackberry and dark cherry surrounded by bourbon vanilla and caramelized sugar notes.

VINEYARDS
Bordeaux grapes like Cabernet Sauvignon thrive in red volcanic soil and hillside locations. That’s why we sourced the fruit for our 2012 Cabernet Sauvignon from vineyards in Mendocino and Lake Counties and other select California vineyards that offer these growing conditions. Warm days and cool nights allow this Cabernet to develop astounding complexity and depth.

WINEMAKING
After a night harvest to make sure the fruit is cool when delivered to the winery, we cold-soak the fruit for 24 hours to extract the most color from the skins as possible and also to encourage the development of bright fruit flavors. After a10-day fermentation in stainless steel tanks and a secondary malolactic fermentation, we age the wine for 12 months in a combination of new and used American, French and Hungarian oak barrels.

WINEMAKER'S NOTES
This wine opens with ripe plum and dark berry fruits on the nose accompanied by a graham cracker toastiness from oak aging. On the palate this Cabernet focuses on ripe blackberry and dark cherry surrounded by bourbon vanilla and caramelized sugar notes. The structure is big and full with chewy tannins. A perfect pairing for honey glazed bbq ribs, pork tenderloin, or other game meats.

This wine opens with ripe plum and dark berry fruits on the nose accompanied by a graham cracker toastiness from oak aging. On the palate this Cabernet focuses on ripe blackberry and dark cherry surrounded by bourbon vanilla and caramelized sugar notes.

VINEYARDS
Bordeaux grapes like Cabernet Sauvignon thrive in red volcanic soil and hillside locations. That’s why we sourced the fruit for our 2012 Cabernet Sauvignon from vineyards in Mendocino and Lake Counties and other select California vineyards that offer these growing conditions. Warm days and cool nights allow this Cabernet to develop astounding complexity and depth.

WINEMAKING
After a night harvest to make sure the fruit is cool when delivered to the winery, we cold-soak the fruit for 24 hours to extract the most color from the skins as possible and also to encourage the development of bright fruit flavors. After a10-day fermentation in stainless steel tanks and a secondary malolactic fermentation, we age the wine for 12 months in a combination of new and used American, French and Hungarian oak barrels.

WINEMAKER'S NOTES
This wine opens with ripe plum and dark berry fruits on the nose accompanied by a graham cracker toastiness from oak aging. On the palate this Cabernet focuses on ripe blackberry and dark cherry surrounded by bourbon vanilla and caramelized sugar notes. The structure is big and full with chewy tannins. A perfect pairing for honey glazed bbq ribs, pork tenderloin, or other game meats.

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