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Notes: This wine is hand-harvested at night using only shears. The grapes are hand-sorted while still cold from the field. They are then fermented in small, closed-top stainless-steel tanks with indigenous yeasts. The process includes a 5-day cold soak and a total maceration period of 34 days. Gentle pumpovers and délestage are part of the process, followed by spontaneous malolactic fermentation in the barrel.
The wine is aged for 20 months in French oak barrels, 86% of which are new. The coopers involved in the process include Darnajou, Taransaud, Boutes, Leroi, and Baron. The varietal composition is 100% Cabernet Sauvignon. The wine is bottled unfined and unfiltered.
In terms of tasting notes, the wine is sourced from block C2, a site that has been used for over 20 years. This site in Oakville offers a unique terroir that contributes to the wine’s character. The wine is densely saturated crimson in its appearance. It opens with complex aromas of crème de cassis, sweet tobacco, and scents of lavender and violets. A mélange of huckleberry, dark cherry, and black plum are delineated on the palate, alongside hints of grilled herbs and savory spices. The wine is framed by supple tannins and an underlying mineral acidity, finishing with grip and tension. This description captures the essence of the wine, independent of the vintage. It is a testament to the winemaking process and the unique characteristics of the terroir.