50 days on the skins from crush to press including a 4-day cold soak with daily pump overs at which point it began a natural fermentation and a 14 day fermentation with twice daily aeration pump overs extended maceration for an additional 32 days on the skins. Aged for 18 months in 100% French Oak, 75% new.
A dreadnought of flavor, the wine opens with the intense aromas of blackberry preserves, dried flowers, molasses, and spice. The wine is immediately generous, unctuous and weighty, overflowing with black plum, brandied cherry, and blackberry liqueur flavors, with hints of cola nut, toasted pecan, and boysenberry. The palate seduces with velvety power, dense fruit, and supple, completely integrated tannins. Ripe and rich, this wine will continue to develop for a decade or more.
In 2000, after two years of searching for a vineyard home site on Howell Mountain in Angwin, California, (finally) a property became available that had one owner since the mid-1920s. The 21-acre parcel had an existing red brick farmhouse, and was planted to grow apples and walnuts. After a period of due diligence, my first Cabernet Sauvignon vineyard of 3.5 acres was planted the following spring. A second vineyard was planted in Spring of 2004 on a site 100 feet higher than my earlier vineyard at 2000 ft. above the valley and referred to as the Knoll. Every aspect of the winemaking process from the fruit picked in my vineyard to production and barrel storage has been researched with no expense spared to be able to offer Howell Mountain single vineyard Cabernet Sauvignon to the most critical wine aficionado.